Time to Chai

Hotel

Clemence from the bar has come up with a delightfully spicy chai recipe for these chilly days. She was never a fan of the beverage herself, but on her travels in India was persuaded by a persistent waiter to give it a try. This particular brew was peppery, fragrant and bursting with spices and her opinion was changed.

Clemence has created a Michelberger version of the beverage, made by crushing whole cloves, black pepper corns and cardamom in a pestle and mortar, and then combining this mixture with cinnamon powder, ginger powder and grated nutmeg. The aromatic concoction is added to a jug with soy milk – which adds nuttiness – and a dash of honey. The milk is warmed and then served with cinnamon powder sprinkled on top.

 

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