Provided by Nishma Shah

Ingredients:

• 150 ml water
• 60 ml soya milk
• 1 tsp tea leaves
• 1/4 tsp tea masala or slightly more depending on the strength of the flavour of the tea masala.

Method:

1. In a small flat bottom pan add tap water and let it simmer on medium heat.
2. Add the tea leaves and tea masala and allow the tea to masala to infuse while the water is boiling.
3. Once the infused tea leaves water comes to a boil add the soya milk and keep it in on the cooker for approximately 5 minutes. The colour should change from black to a golden brown. Add some more soya milk if you find the taste of tea too strong for your palate.
4. Use a sieve to separate the tea leaves when pouring out the tea into the cup.
5. Sit back, sip your tea and savour every moment.

Tip: You proportionally add more soya milk than you would have cow’s milk, to get a golden chai colour.