Chai Tea

Recommended Equipment:

a pot with a lid or a hobo oven

a sieve


6  1/2 cups water

1/2 cinnamon stick

2 cardamom pods, squashed

1 slice fresh ginger, about 1/2 cm thick

2 cloves

1 generous tbsp black tea leaves (Darjeeling or English tea)

2 tbsp sugar

3/4 cup milk or milk-cream mixture


  1. Put the cold water and spices in a pot with a lid.  Bring to a boil and simmer for about 10 minutes.
  2. Add the tea leaves and sugar and simmer without the lid for a further 2 - 3 minutes; if necessary, stir until the sugar has dissolved.
  3. Finally, add the milk and bring to a boil.  Strain and drink hot.


Instead of ginger you could use galangal root (also called laos and available in Asian food shops).  Both ginger and galangal root stimulate the body's defense mechanisms, protecting it from colds and flu.

Recipe courtesy of Cook Wild by Susanne Fischer-Rizzi