Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 tsp Fairtrade black pepper||3 tsp Fairtrade cloves|
|2 tsp grated fresh root ginger||3 Fairtrade tea bags or 2 tbsp Fairtrade loose tea|
|6 Fairtrade cardamom pods||1 Fairtrade vanilla pod, seeds only|
|10 in (25 cm) Fairtrade cinnamon stick|
Crush the black pepper, ginger root, cardamom pods, cinnamon stick, and cloves together.
Pour 8 cups of water into a saucepan and add the crushed spices and tea bags (or loose tea), along with the seeds from the vanilla pod.
Bring to a boil and cook over a medium heat for 10 minutes.
Strain the chai to remove the spices and prevent the tea becoming too strong. Serve in cups.
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