Ingredients

Method

• 2 cups preferred milk (I use a blend of 50/50 oat and soya or almond)
• 31/2 T coconut milk or 1 T oil (e.g. coconut, virgin olive or avocado oil)
• a pinch of salt
For the spice blend:
• 3 t ground cinnamon 
• 2 t ground ginger
• 2 t ground cloves 
• 1 t ground cardamom 
• 1 t ground nutmeg 
• maple syrup, agave syrup, or sweetener of your choice, for serving (optional)

Method

Ingredients

1. Place your choice of milk and coconut milk (or oil) in a saucepan and simmer over a medium heat. If you want a less milky chai latte, blend the milk with water to your liking.

2. In a separate bowl, mix all the spice blend ingredients.

3. Once evenly mixed, add 2 t of the spice mixture to the hot milk and simmer for 5–10 minutes over a medium-low heat (the longer the better), stirring occasionally.

4. Once the spices have infused, add the maple syrup or sweetener if using.

5.  Strain through a tea strainer or pour directly into your favourite preheated cup.

Cook's note: You can also add some rooibos or black tea (which is almost always added these days) or even an espresso for tea and coffee variations. Dark chocolate can also be melted in for a delicious chocolate chai twist.  The sky is the limit here – try saffron, fresh lemongrass, beetroot juice or orange zest.

Keep the remaining spices for your next chai brew or use a pinch in smoothies, breakfast bowls or baked goods. Freeze any leftover coconut milk or cream into ice cubes that can be easily melted into a new batch of chai or golden milk the next time you're preparing a brew.

Find more hot drink recipes here.

Photograph: Toby Murphy 
Styling: Khanya Mzongwana