Chai masala tea

This Tanzanian spiced tea is a warming fusion of peppercorn, clove and cardamom, with fresh ginger to give it zing.

Chai masala tea Credit: The Good Cooks

• serves

  6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 1.25 litres water
• 5 black peppercorns
• 6-8 cloves, coarsely ground
• 8 green cardamom pods, ground
• 1 tbsp grated fresh ginger
• 6 tsp black tea leaves
• sugar to taste

Instructions

1. Place the water in a saucepan and bring to the boil. Reduce heat to medium.
2. Meanwhile, using a mortar and pestle, grind the spices to a fine powder using a pestle. Add spices to water and boil for 2 minutes.
3. Add the tea leaves and boil for a further 1 minute, then reduce the heat and simmer for 5 minutes.
4. Pour the mixture, including the spices, into a teapot. Stir in sugar to taste and serve.

 

The Good Cooks premieres on Thursday 8 November at 8.30pm. The series airs Thursdays at 8.30pm (with an encore on Sundays at 6.30pm) on SBS Food (Channel 33). After they air, episodes will stream at SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.