Ingredients
Makes 2 Cups
2 whole cardamom pods, or 1/4 teaspoon of cardamom powder
1 piece of fresh ginger, grated
1 cup fresh water
1 heaped teaspoon tea leaves
1 1/2 teaspoons sugar
3/4 cups milk
The G&G Kitchen Notebook with Mira Manek
"Our trips to India are punctuated by chai. Ritualistic in its drinking, our suppliers ply us with countless cups throughout the day. Each one is a welcome pause — a moment to stop, connect, and spend time together. Every supplier has their own unique chai DNA, and of course, we have our favourites.
Our friend Mira has created a beautiful chai book, which we’re delighted to be sharing with you. We've been slowly making our way through her blends, in search of the perfect cup. We hope you enjoy the journey and find your own ritual for the autumn season."
Jamie & Lou Graham
RECIPE BY MIRA MANEK, FROM HER COOKBOOK 'THE BOOK OF CHAI'
Served in the White Stoneware Mug With Heart Detail
Get the look
Method
Crush the cardamom pods and ginger together in a pestle and mortar. Boil the water in a pan with the tea leaves, crushed ginger and cardamom, and the sugar. Bring to a boil on a high heat, then reduce the heat and simmer for a few minutes. Now add the milk and simmer for another 2–3 minutes on a low to medium heat. Strain into two small cups to serve.