Normally chi is made with black tea. As a proud South African, and just to try something new , I used Rooibos tea.
Roast the follow together in the oven at 180C for 10 minutes
2 Stix of cinnamon (love cinnamon as I see this as comfort food smell and winter)
Two star anise
10 cardamom pods split
1 tsp black pepper corns and fennel seeds
1/2 tsp cloves
In a clean airtight container add 100g loose rooibos tea , 2tbs candied ginger (was more but as I was waiting for the spice to roaste I nibbled on it) Baie Lekker
When the spice is roasted Let it cool down Pound it fine (not to a powder ,must have a corse texture)
Add the cool spice into the tea and ginger mix
Leave to infuse Then make a Lekker cup of tea.
To brew the tea I use a 2 heaped teaspoons tea Add it to my pot and fill the pot with boiling water Let it stand for 5 minutes For something decadent even boil it in milk for a midnight drink A splash of ginger brandy added for when you want to be naughty
You can have it with some hot milk and honey or sugar.
I love it without milk or sugar Only a little grated nutmeg on top
Serve warm with chocolate dipped candied lemon and orange pieces