The fashion designer likes a cup of this first thing. Making chai from scratch is easy, and far tastier than any chai latte you’ll get on the high street.
Makes two cups
Put six cardamom pods, two cloves, four peppercorns, a quarter-teaspoon of fennel seeds and a 3cm cinnamon stick in a pestle and bash until roughly ground. Fish out and discard the cardamom husks, then tip the spice mix into a pan filled with 250ml rice milk and add half a teaspoon of ground ginger and a pinch of salt.
Bring to a gentle simmer and cook for 10 minutes. While that’s cooking, boil 250ml water in a pan, add four teaspoons of good-quality black tea leaves and brew for 10 to 15 minutes, depending on how tannic the tea is (chai is usually made with strong tea, but don’t let it become overwhelmingly bitter).
Mix the spiced milk and tea together, add two or three teaspoons of sugar or honey, to taste, then strain into two cups.
