Masala Chai Toddy


(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


  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.