Sticky Chai Latte spice mix

A spicy aromatic blend with a touch of honey and a kick of ginger
Prep Time10 minutes
Cook Time5 minutes
Course: Drinks


  • 25 grams Cinnamon quills
  • 12 grams Star anise
  • 12 grams green cardamom pods
  • 5 grams Whole cloves
  • 2 tsp Whole black peppercorns
  • 2 tbsp Freshly grated ginger
  • 1-2 tbsp Honey
  • 25 grams Rooibos tea


  • Process the cinnamon sticks and star anise for a few seconds in a food processor to break into smaller pieces.
  • Process the cardamom pods to split them open. Or, give them a bash with a morter and pestle.
  • Give the cloves and peppercorns a very quick process in the food processer, avoid overdoing or the chai will be bitter.
  • Add the spices to a dry frypan heated to medium heat and toast, stirring frequently, for up to 5 minutes. Take off the heat, add the Rooibos tea, ginger and honey and stir well.
  • Store in a sealed jar in the fridge for up to a month.

To make into a chai latte

  • Add a heaped dessertspoon of spice mix to a small saucepan with 1/2 mug of water per person. Bring to the boil and simmer gently on a low heat for 5 minutes. Add 1/2 mug almond milk per person and heat until almost boiling.
  • Strain through a small seive into a cup, top with a little frothed almond milk if desired, and sprinkle with ground cinnamon.


Recipe adapted from