A warming spiced tea, that’s the perfect match for our coconut chai traybake. A quick and easy brew that can be made with almond or cow’s milk
Prep:2 mins
Makes 2 cups
2 mugs milk (or use almond milk)2 English Breakfast tea bags6 cracked cardamom pods½ cinnamon sticka grating of fresh nutmeg2 cloves2-4 tsp light brown soft sugar
STEP 1Heat the milk in a saucepan over a very low heat. Empty the contents of the tea bags into the pan, then add the cracked cardamom pods, cinnamon stick, nutmeg and cloves.STEP 2Sweeten with light brown soft sugar to taste (chai tea should be sweet, but use less if you like), then leave to infuse, but not boil, for 10 mins. Strain into mugs and enjoy.
