Kenyan Masala Chai

 

SERVES 4

I adore chai, which means tea in Hindi, a derivative of the Chinese word for tea, cha. This recipe is inspired by the wonderful pots of spiced tea I enjoyed in Kenya Kenyan masala chai enjoyed across East Africa in a joyous brew of black tea, spices and aromatics. A legacy of the deeply embedded relationship between Indian and East African foods, as a result of the trade winds that blew across the Indian Ocean and into Africa. The whiff of warming ginger and spices brewing is enough to set one at ease, ready for a relaxing teatime. While I love strong teas sweetened with honey instead of sugar, this recipe allows you to temper the strength of the tea and spices, tailoring its sweetness to your liking.

2 tbsp Kenyan fair-trade black

loose-leaf tea

2-inch piece of ginger, slightly smashed

2 cinnamon sticks

1 tsp black peppercorns

6 green cardamom pods

4 cloves

750ml milk

TO SERVE

Light brown sugar or your favorite sweetener

YOU WILL NEED

Small fine mesh strainer

Place the tea, ginger and whole spices in a saucepan with 750ml water and bring to a rolling boil. Reduce the heat and simmer for 10 minutes, until the tea and spices are wonderfully fragrant and the water slightly reduced.

2. Pour in the milk and bring back to a boil. Reduce the heat ever so slightly to maintain a steady but strong simmer for up to 10 minutes, stirring occasionally. Keep a close eye as your chai will boil over in the blink of an eye. Keep stirring to prevent the froth from rising. You can remove the pan from the heat as soon as it threatens to erupt, then swiftly return to the heat to continue simmering. As the chai simmers, a skin will form on the top. This is normal and will be strained with the solids.

3. Taste to check the strength and lighten with a splash of milk if it is too strong, or boil for a few more minutes if it is too weak. Strain into another pan or heatproof jug, discarding the solids.

Serve immediately with sugar or your sweetener of choice and the perfect companion of Black Pepper & Vanilla Chai Shortbread (see page 250).