[Dawn.]

Originally Posted by Pork Chops

It's well worth it! I've never been enthusiastic of coffee-shop chai, preferring to make it the traditional way that is made in India. Having carefully scaled the exact spices to make this deeply satisfying brew, it's not difficult to make.

What I love so much about it is that the tea is actually brewed in milk and water in a saucepan on the stove – so it stays piping hot until ready to be drunk, rather than cooling down as it steeps in a teapot. Some affectionados use as much as a tablespoon of sugar, but for me that is way too much! I don’t measure, but it should have the sweetness of, say, hot cocoa to enhance its flavour, but absolutely no more.

I've become accustomed to the Western Chai Lattes.