It’s absolutely pouring and dark outside as I write this and when it’s like this outside, for a moment, I can be tricked into thinking that it’s a cold and rainy day outside. Of course, it’s not – it’s still sticky and hot.
I like the cold and hate the heat. I don’t necessarily like the feeling of being cold, but I love everything about winter. The snuggly scarfs, boots over jeans, crisp cold bed sheets, frosty mornings waiting for the car to heat up and the food of course – casseroles, soups, slow cooking…Yum. Canberra has one of those climates that is very changeable. It can get fairly cold in winter, but also really hot in Summer. I really enjoy winter but just as I start to get those end of Winter blues, the morning frosts start breaking and you get amazing sunny mornings with that fresh crispness in the air.
You can imagine my concern when we realised we were moving to somewhere that is hot and (worse) humid all year round. Singapore has helped me adapt to the heat though, I now consider 30 degrees and 60% humidity to be a cool and refreshing day.
I’ve wanted to make chai tea from scratch for ages because both Key and I love it. Key also loves white chocolate so I thought I’d work that into it as well for some sweetness. This only makes enough for two small cups, so feel free to double or triple it if you want to fill up some big mugs.
If you live somewhere cold (like Canberra or Tasmania – parents and siblings) please drink this outside with a beanie and a thick scarf on, so that I can live vicariously through you.
Crack the cardamom pods with the base of a jar or a pestle. Crack them completely so that the black seeds inside are exposed.
Be careful not to boil the water as this could bring out a bitterness in the spices. You just want a gentle simmer.
I used ceylon tea, you could probably use any other simply flavoured black tea.
You can give the tea a hard whisk just before serving to give you a bit of a frothy texture on top. Totally optional though.
White Chocolate Chai Tea
Ingredients – Makes 2 cups
- 4 whole cardamom pods
- 1 stick of cinnamon
- 1 whole star anise
- 2 peppercorns
- 5 whole cloves
- 2 ceylon tea bags alternatively use another black tea
- ½ cup of milk
- ¼ cup of white chocolate chips
- Crack the cardamom pods with the base of a jar or a pestle.
- Place the cracked cardamom in a small saucepan with the cinnamon, star anise, peppercorns and cloves and 1½ cups of water.
- Place the saucepan over a medium to low heat, and bring the water to a gentle simmer then continue to simmer gently for 5 minutes.
- Once the water has simmered for 5 minutes, remove from heat. Add the tea bags and let them steep for 5 minutes.
- Once the tea bags have finished steeping, strain the liquid and discard the tea bags and spices.
- Return the liquid to a saucepan adding the milk and white chocolate. Return the saucepan to a low heat, stirring just until the chocolate it melted.
- Once the chocolate has melted, remove from the heat and if you wish, whisk the mixture to get a slightly frothy texture.
- Serve in two small mugs or teacups.