Mary-Louise's Famous Chai Tea
- One large kettle/pot (preferably dedicated to just making chai)
- Add cold water
- One Star Annice
- Stick of fresh cinnamon
- Slice or two of fresh ginger (more in winter, less in summer)
- 6 to 8 Cardamom pods (depending on size of pot)
- 8-10 cloves (depending on size of pot)
- Add tea depending on size of pot (preferably tea leaves)
- Simmer (do not boil) for 2-3 hours
- Add fresh honey to sweeten
I make my chai black but you can add soy or cows milk (half milk, half water)
In winter you can add a pinch of black pepper or Himalayan pepper (if you can get it)
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Mary-Louise designs the menu around fresh, seasonal products |
Breakfasts to temp the taste buds |
Lots of different textures, colours and flavours |
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No onion or garlic |
Healthy Breakfasts |
Udder Delights |
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Master Chef Srian treats us to a vegetarian cooking lesson |
Where possible, organic produce is used |
Cosy indoor and sunny outdoor seating |
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