Spicy Chai Concentrate
1 litre filtered H20
6 cinnamon quills, bruised
1 teaspoon whole allspice, bruised
1 teaspoon ground nutmeg
16 cardamom pods, bruised
7 cm fresh ginger, peeled and sliced
1 whole vanilla bean pod
pinch cayenne pepper
2 organic black tea bags
2 red bush tea bags
4 tablespoons rice malt syrup
Place all spices in a pot with the water, bring to a boil and simmer for around 30 minutes. Place the tea bags in the mix, turn off the heat and brew for a good 15 minutes.
Strain the liquid into a container that can handle the heat and minimum 750ml capacity then place the liquid back in the pot, turn the heat back on. Add in the rice malt syrup and simmer to reduce - for around another 15 minutes.
To serve: Fill each mug up approximatley 3/4 of the way with boiling water. Add 15-30ml of concentrate (depending on how strong you like your chai) and top with a dollop of coconut cream, or other milk option but it's really good with the coconut. Sprinkle with some ground cinnamon and enjoy!