Chai spice is easy to make yourself. Simply make up your blend, adjusting the spices to your liking. Combine well and store in an airtight jar until required. For a fresher tasting spice blend, you can grind your own spices. You can use a coffee grinder or a traditional pestle and mortar to grind them separately before measuring the ground spices and blending together.

If you are grinding your own spices, be sure to just use the seeds from the cardamom pods.

PRO CHEF’S TIP: Whenever I use cinnamon, I prefer to use Ceylon cinnamon (sometimes called true cinnamon) rather than Cassia cinnamon as it is sweeter and has lower levels of coumarin. Coumarin can lead to liver failure when consumed in high doses.

In Europe, most cinnamon is Ceylon cinnamon whereas in North America, the majority of the cinnamon sold is cassia. Do check the provenance of your cinnamon and look for 'true cinnamon.'

CHAI SPICE

This spice blend can be added to warm plant-based milk for a delicious drink, stirred into porridge for a beautiful breakfast or added to cookies for a warming delicious treat.

INGREDIENTS

4 teaspoons ground cinnamon (true cinnamon such as Vietnamese or 'Ceylon' cinnamon, not cassia)

2 teaspoons ground star anise

1 teaspoon ground ginger

¾ teaspoon ground cloves

1 teaspoon ground cardamom

A good pinch ground black pepper

METHOD

Combine all the ingredients together.

Store in an airtight jar in a cool dark place for up to 3 months.

Don’t be alone, join us at our kitchen hangout