Brixton Village Chai Tea


Instead of using a pre-blended chai teabag with a muted taste, follow this recipe for a strong and flavoursome version, packed with fresh rich aromas. The mix of spices will rejuvenate you at any time of the day. Use loose leaf tea, preferably a rich malty Assam or rose-infused blend for a soft floral hint.

To serve more than one, scale the tea, water, milk and rosewater up as needed.


  • 1 heaped teaspoon loose leaf tea
  • 1 cup boiling water
  • 2 whole cloves
  • 4 coriander seeds
  • 2 bay leaves
  • 4 grates of a whole nutmeg
  • 2 pods green cardamom
  • 2.5cm cinnamon stick or bark
  • 2 teaspoons condensed milk
  • ½ teaspoon rosewater (if using Assam)
  • milk to your preference


Put your loose leaf tea in a pan and add the boiling water. Add the cloves, coriander, bay, nutmeg, cardamom and cinnamon and bring to the boil. Add the condensed milk and bring back to the boil, stirring well to combine. Add fresh milk to taste and boil again briefly. Strain it through a tea strainer or sieve into a cup. Add the rosewater if using and serve.