Indian Chai Tea

This traditional Indian drink is warm, spicy and comforting. It can be adapted based on what you have to hand, and although it's best when made with cinnamon quills, freshly grated whole nutmeg and pounded cardamom seeds, it's also not bad made with ground spices. As with any traditional dish, there are as many recipies for Chai as there are households who make it. This is my own recipe, adapt it according to your personal tastes and availability of spices. I find it a reasonable substitute when I'm craving Hot Chocolate. It's suitable for Vegans and Low Carbers, just use an appropriate sweetener if you're in either of these categories. Traditionally Chai is made with Cow's milk, but I think coconut milk adds to the exotic flavour, and also makes it suitable for vegans and the lactose intolerant

Ingredients:

1 can of Coconut Milk or Coconut Cream
Equal amount of Water - more if you've used the thicker Coconut Cream
1 Teabag - regular black tea or whatever you prefer
1 Cinnamon Quill or approx 1 teaspoon of ground Cinnamon
6 Cloves
3 Cardamom Pods or approx 1 teaspoon of ground Cardamom
1/3 Whole Nutmeg, finely grated or a pinch of ground Nutmeg
1/2 Vanilla Pod or a few drops of good Vanilla Essence
Sweetener to taste, eg 1 Tablespoon of Splenda granules, sugar or honey

Put all of the ingredients except the teabag into a saucepan and heat slowly until almost boiling (take care not to let it boil though). Alternatively, you can do this in a microwave - should take around 2 minutes, depending on the power of your microwave. Let sit for at least a few minutes to allow flavours to infuse. Dunk in the teabag a few times, but not for too long or the tannin flavour will overpower the spices. Discard teabag and reheat if necessary. Strain into a mug using a tea strainer. This is also refreshing as a cold drink in summer, just let it cool and pour over ice.