Cornersmith sticky chai

Name: Cornersmith sticky chai recipe
Yield: 1 X 400ML JAR
Ingredients: 16 cardamom pods; 8 star anise; 6 cloves; 5 cinnamon quills, broken into pieces; 1/4 tsp freshly grated nutmeg; 2 tsp allspice; 1 tsp each fennel seeds and whole black peppercorns; 1 cup loose leaf black tea; 1/3 cup fresh grated ginger; 1/2 cup (125ml) honey; 2 tbs lemon juice; 1/2 tsp vanilla extract

1 rating

1 X 400ML JAR

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by Alex Elliott-Howery and Jaimee Edwards

Writers

Nov 30, 2021

Recipe by Cornersmith’s Alex Elliott-Howery and Jaimee Edwards.

16 cardamom pods
8 star anise
6 cloves
5 cinnamon quills, broken into pieces
1/4 tsp freshly grated nutmeg
2 tsp allspice
1 tsp each fennel seeds and whole black peppercorns
1 cup loose leaf black tea
1/3 cup fresh grated ginger
1/2 cup (125ml) honey
2 tbs lemon juice
1/2 tsp vanilla extract

Method

1.

Using a mortar and pestle, pound cardamom, star anise, cloves, cinnamon, nutmeg, allspice, fennel seeds and black pepper until broken into small pieces but not a powder. Combine spices with loose leaf tea and grated ginger.
2.

Place honey, lemon juice and vanilla in a small saucepan over low heat and stir to combine. Once warm, pour honey mixture over the tea mixture and stir well. Pack into a clean and dry container and chill for up to 1 week.
3.

TO MAKE THE BEST CHAI: Combine 1 cup (250ml) milk of your choice with 2 tbs sticky chai in a small saucepan. Simmer for 5 minutes. Strain to serve.