- 2 cinnamon sticks
- 8 cardamom pods
- 4 cloves
- 6 peppercorns
- 1 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 2cm piece ginger, sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 black teabag (such as ceylon, assam or English breakfast)
- 500ml whole milk, or coconut milk also works well
- 1-2 tbsp brown sugar
- pinch cinnamon to serve
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.