How about a cup of Chai Tea?

chai tea, spices, loose, masala chai

Hello LOOSE shoppers in and around Stroud,

Do you sometimes make your own chai tea?

In India, as we all know, it's rather hot and they drink chai all day, every day. Masala Chai might be the more correct term but in England we usually just say chai. Especially seeing as the English never stop drinking tea, this might just be a good summer cuppa option.

Do you want an easy recipe to create your very own summer spice concoction? I've got just the one for you. LOOSE sells all the spices and tea that you need.

Here is a recipe from my cookbook Lick Your Plate. Feedback is welcomed, as everyone has their own unique take on this most famous brew and I'd love to hear your take.


Rooibos Chai Tea with lots of Ginger and Rosewater

The ultimate magical key to chai, in my opinion, is to soak the spices in water overnight, and yes well, of course, the addition of love and positive intention too. I love chai with lots of ginger in it and lots of everything else too. Have you ever tried adding a splash of rosewater to your cuppa? My very special friend Verna introduced me to this spellbinding rosewater concoction. From the moment she made me one of those cups of tea, I knew we were going to understand each other very well, which we did. Here is my version of this mesmerising chai.


2 cups water

5 cloves

10 cardamon pods, crushed

8 black peppercorns

2-3 cinnamon sticks, or 1 tsp ground cinnamon

2cm fresh ginger, sliced or grated
2 star anise
Pinch nutmeg
3 tbsp loose leaf Rooibos tea, or tea bags 2 cups soy milk

Sweetener of choice or none

A dash rosewater


Ideally soak the spices except the ginger in water overnight, to infuse for that galactic experience.

In the morning, add the ginger and bring to the boil, then turn down on low heat and simmer for 30 minutes or longer.

Then add the tea and milk and heat gently without boiling.

Add sweetener and rosewater, and serve hot, or cold in summer.

I like to make extra and keep it in the fridge with all the spices to infuse some more. Besides it’s just lovely chilled, too.


You can also use black tea
if you can handle the caffeine.
I really like deep dark unrefined sugar for chai, but if you’re trying to avoid sugar then add a little bit of liquorice root powder and stevia to sweeten. If rosewater isn’t your cup of tea, by all means
leave it out!




Maria-Carin Gala from Gala's Organic Kitchen,


on behalf of LOOSE — the plastic-free shop in Stroud.