Ingredients

(Serves 4)

• 1” cinnamon stick or cassia bark
• 5 green cardamom pods
• 5 cloves
• 3 black peppercorns
• 400mls water
• 2 strong tea bags
• ½” ginger roughly crushed
• 4 tbsp condensed milk
• 5-7mls Dark rum

Method

1. Add all the spices except the ginger to a pestle & mortar. Crush to a coarse mix and set aside.
2. In a sauce pan bring the water to a boil. Add the tea bags along with the crushed spices and the ginger. Simmer for 7-8 minutes. Add the condensed milk and stir well followed by the dark rum. Simmer for a minute.
3. Using a fine sieve strain the masala chai toddy into little glasses. Serve warm.