Chai Latte

2 cinnamon sticks

8 cardamom pods

4 cloves

6 peppercorns

1 star anise

2cm piece ginger, sliced

3 black teabag (such as ceylon, assam or English breakfast)

500ml whole milk, or coconut milk also works well

1-2 tbsp brown sugar

pinch cinnamon, to serve

Method:

• Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.

• Heat the milk with the brown sugar, stirring until the sugar has dissolved.

• Once lightly steaming froth the top with a milk frother or whisk to create some foam.

• Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine.

• Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.