Chai teabags
By Esther Clark
Fill teabags with spices and tea leaves for a gorgeous bespoke gift. They’re a lovely present at Ramadan
- Prep:10 mins
Cook:5 mins
- Easy
Nutrition per serving
- kcal 23
- fat 1g
- saturates 1g
- carbs 2g
- sugars 1g
- fibre 1g
- protein 1g
- salt 0.03g
Ingredients
- 18 cardamom pods, cracked
- 2 tbsp ground ginger
- 1 tbsp ground cinnamon
- ½ tbsp ground black pepper
- ½ nutmeg, grated
- ¼ tsp ground cloves
- 150g black assam tea leaves
Method
Toast the cardamom pods, ginger, cinnamon, pepper, nutmeg, and cloves in a dry frying pan for 1 min.
Mix the spices in a bowl with the tea leaves, then fill 18 empty teabags with the mixture and seal. Package with serving instructions: To make a chai latte, brew 1 teabag in 200ml boiled whole or coconut milk for 5 mins, then sweeten with honey to taste. Or, simply brew with boiling water. Will keep in a sealed jar for six months.
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