The husband and I spent a few weeks in India, and Masala Chai (litteraly meaning 'spiced tea') was a daily staple. Deliciously creamy and spicy, but sickly sweet, I've adapted the recipe to cut some sugar by using EquiSweet and also given it a South African twist by using Rooibos tea.
Rooibos Masala Chai Tea
500 ml (2 cups) low fat milk
4 rooibos tea bags
2 cinnamon sticks
4 cm fresh ginger, finely grated
6 cardamom pods, bruised
3 ml (½ t) black pepper, freshly ground
4 whole cloves
2 - 3 Huletts EquiSweet sachets of your choice
Combine the milk, tea bags and spices in a saucepan.
Bring to the boil and remove from the heat.
Infuse for 30 minutes to 2 hours, depending on how strong you prefer your tea.
Strain and return the spiced milk to the saucepan.
Heat through and sweeten with EquiSweet to taste. (Hint: Lightly whisk for foam topping.)