Teas & Tisanes Tuesday: Vanilla Chai Rooibos Tea (Herbal Recipe)
It’s almost Thanksgiving and it’s time to break out the super yummy chai recipes!
CHAI TEA MIX with Orange and Rooibos
Serving Size: Makes about 800ml or 8-10 cups
1 large cinnamon quill
8-10 cardamom pods
12 whole cloves
4 cups/ 1 litre boiling water
a thumb of fresh ginger root, grated (the more the spicier)
peeled zest of 1 orange + an orange tree leaf or two (see recipe intro above)
3 tablespoons sugar or honey
4 heaped teaspoons loose-leaf rooibos (red bush tea) or black tea
Place the cinnamon, cloves and cardamom into a mortar and pestle and crush the spices a little so to release the flavours. Tip the spices into a heavy-based saucepan and toast over a moderate heat until lovely and fragrant. Carefully add boiling water (it will spit and splutter) along with the ginger, orange zest and leaves (crushed in your hand first to release the oils), and sugar. Bring to a boil and simmer for 10-15 minutes to extract the flavours from the spices and orange zest/leaves. Remove from the heat and add the loose tea. Steep for 5-6 minutes then strain through a sieve into a jug. Cool and store in a bottle in the fridge, use within 2 weeks.
To serve: gently heat 1 part chai tea mix with 1 part water and 1 part milk of choice. If using cow or goat milk bring to a boil once or twice for a true chai flavour (see story above) - some plant-based milks can separate when boiled so be careful when heating these (don't boil). Pour into mugs and add a small pinch of cinnamon per cup to prevent a skin forming on the surface. Slurp and enjoy this belly-warming drink.
Recipe and photo credit: The Homegrown Kitchen