Chai made with a range of spices and liquorice root is incredibly good. It is also very detoxifying, so it is a healthy AND flavoursome tonic for an afternoon relaxing hot drink. Or morning. Or evening.
This recipe is very much like our first chai – Yogi Chai – all those years ago. Spices are roasted to enhance their flavours, and then simmered. Tea can be added or not – your choice. And it can be sweetened or not. Milk can be added or not. So there is a range of choices and variation.
While it is usually consumed piping hot, it is also wonderful chilled and sipped on hot days and in those heatwaves so common in the area where I reside.
Mulethi Wali Chai | Liquorice Ginger Chai
12 black peppercorns
1 Tblspn shaved liquorice root or 2 small pieces
1 tspn coriander seeds
1 tspn cumin seeds
6 cardamom pods
5 – 6 cm cinnamon stick
6 – 8 slices fresh ginger root
1 black tea bag (optional)
splash of milk (optional)
sweetener – jaggery, rock sugar or brown sugar
Dry roast the cloves, peppercorns, cloves, cinnamon, cumin and coriander seeds until toasted and aromatic. Add them to a saucepan with 1 litre of water and the remaining spices. Simmer for 10 minutes.
Add the sugar or jaggery and simmer for 5 more minutes.
Turn off the heat and add one tea bag if using. Allow to draw for 2 – 3 minutes and remove the tea bag.
Strain and serve piping hot with a splash of milk if desired.
recipe notes and alternatives
The Chai is also very nice chilled on a hot day.
Use dried ginger powder for a powerful ginger hit. Use half a tspn, taste, and add more if desired.