If you attended our evening of chanting in February you would have tried Rebecca’s lovely spicy masala chai - a fragrant spiced Indian tea.

There have been quite a few requests for the recipe so we thought we would publish it as a blog so everyone has a chance to try it.

INGREDIENTS (all quantities are very approximate):

SPICES - freshly grated ginger (4 cm piece), cinnamon stick or scroll, cardamom pods (5 or 6 appox), cloves (5 or 6), bay leaf, black pepper (very small amount), garam masala (teaspoon)

OTHER INGREDIENTS - black tea (couple of teaspoons or tea bags), honey (2 desert spoons), 2 cups of milk

METHOD: Heat all the spices together in 2.5 cups of water and simmer for a few minutes. Then add black tea , honey and milk and simmer together for a short while. Strain to drink. Enjoy hot!