Ginger & lemongrass chai

Name: Ginger & lemongrass chai
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 30 g peeled ginger, grated; 4 lemongrass stalks, roughly chopped; ½ tsp black peppercorns; 4 cloves; 2 tsp fennel seeds; 4 strong black teabags (or 2 tsp loose leaf tea); Milk (dairy or non-dairy milk alternative), to taste; Sugar (optional)

Chai and Indian hospitality go hand in hand. A cup of Ravinder Bhogal's giner & lemongrass chai will make anyone feel welcome.

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Serves4
CourseDrink
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

30g peeled ginger, grated
4 lemongrass stalks, roughly chopped
½ tsp black peppercorns
4 cloves  
2 tsp fennel seeds
4 strong black teabags (or 2 tsp loose leaf tea)
Milk (dairy or non-dairy milk alternative), to taste
Sugar (optional)

Put 1.2 litres of cold water, the ginger, lemongrass and spices in a large pan and bring to the boil. Lower the heat and simmer for 5 minutes, then add the tea and simmer again for 1 minute. Stir in the milk according to taste. I like mine strong, so would add just a splash. Bring to the boil, take off the heat, strain through a sieve into a warm jug, then pour into cups or tea glasses. Sweeten with sugar, if liked.

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