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Rooibos Chai simmers rooibos with cinnamon, cardamom, peppercorns, cloves, optional orange peel, optional ginger, milk or water, and additional water.

The ingredients first come to a boil together, then simmer for five minutes. The tea is poured into a teapot afterward rather than served immediately.

A final 3–8 minute steep deepens the rooibos and spice flavor. If using dried orange peel, prepare it in advance before brewing.

Ingredients

• 2–3 plain rooibos tea bags, or 2 heaping teaspoons loose rooibos
• 1 cinnamon stick, or 2–3 broken pieces cinnamon bark
• 2–3 cardamom pods, slit at the end
• 2–4 whole peppercorns
• 1 tablespoon dried orange peel, chopped, optional
• 2–3 cloves
• 1–2 slices fresh ginger, optional
• 1 cup milk or water
• 2 cups water

Method

Combine all ingredients in a large pot over high heat and bring to a boil. Reduce the heat and simmer for 5 minutes. Pour into a teapot and let steep for 3–8 minutes before serving. Makes 3 servings. To dry orange peel at home, leave chopped washed peel covered in the sun for a few days or bake it at 200°F (95°C) for 15–20 minutes.