This lavender, chamomile and cardamom chai tea recipe is inspired by a tea flight we tried at Pip’s Original Doughnuts in Portland earlier this year. It’s fragrant yet mild in comparison to the classic masala chai which most of us think about when we talk about chai. If you like lavender, this is a great drink served hot during the winter or cold during the summer.
Preparation Time: 5 minutes / Makes 6-8 cups
- 2 tbsp dried lavender
- 2 tbsp loose leaf black tea, English breakfast preferably
- 2 tbsp cardamom pods, crushed gently
- 1 tbsp dried chamomile
- Place all the ingredients into a bowl and mix thoroughly.
- Transfer to an airtight container.
To make a cup of chai:
- Add 1 tbsp of chai mix and 200ml of milk to a saucepan (per person).
- Simmer on a medium heat for 5 minutes.
- Add a teaspoon of honey and stir well (optional).
- Strain the chai into a mug and drink immediately.
Typically I provide gram measurements for recipes however with this recipe the proportions are more important than the exact measurements. The main thing is that you use half the amount of chamomile in comparison to all the other spices. The chamomile is a strong flavour and can easily overwhelm the other delicate spices. If you are lactose intolerant/diary free this also works really well with almond or coconut milk.