Method
00:20
In a pestle and mortar grind the pepper, cardamom pods and ginger.
Add all the ingredients to a small saucepan. Bring to the boil, remove for the heat and boil again 4 times before reducing the heat to a simmer for 5 minutes.
The chai will turn a darker colour the longer it’s boiled. After 5 minutes strain the tea through muslin or a fine strainer to remove the tea and spices.
Drink immediately.
Reprinted with permission of Damian Ettish.