Avondhu breakfast chai teaIngredients: 

  • 1 x 4 cm piece fresh ginger
  • 1 stick cinnamon, broken
  • 6 peppercorns
  • 2 cloves
  • 6 cardamom pods
  • 1 T Indian or black tea leaves
  • 1 cup milk
  • 48 g sugar
  • 2 cups coconut milk










Cooking instructions: 

Dry the ginger in the oven by grilling for 1 minute on each side. Using a pestle and mortar, crush the dried ginger, cinnamon, peppercorns, cloves, cardamom pods and tea leaves to form a paste.

Using a deep saucepan, combine the milk and the paste, and gently heat. Add the sugar and bring to a boil. Add the coconut milk and heat through, but do not boil. Strain and serve warm in glasses.

Per serving: 1300kJ, 4.1g protein, 24.1g fat, 19.4g carbs


Source: MarthaStewart.com


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