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Coconut chai tea

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

1 x 4 cm piece fresh ginger
1 stick cinnamon, broken
6 peppercorns
2 cloves
6 cardamom pods
1 T Indian or black tea leaves
1 cup milk
48 g sugar
2 cups coconut milk

Method

Dry the ginger in the oven by grilling for 1 minute on each side. Using a pestle and mortar, crush the dried ginger, cinnamon, peppercorns, cloves, cardamom pods and tea leaves to form a paste.

Using a deep saucepan, combine the milk and the paste, and gently heat. Add the sugar and bring to a boil. Add the coconut milk and heat through, but do not boil. Strain and serve warm in glasses.