, Step by step

Mumbai chai with grated nutmeg

Serve by the tills for an alternative breakfast treat.

Mark Stower, Director of Food and Service.

Preparation Time: 5 mins

Cooking Time: 10 mins

Serves: 6


  • Step 1

    In a small frying pan dry roast the spices, except the ginger, for 2-3 minutes until they become aromatic. Allow to cool. Grind this to a fine powder in a spice grinder. Store in an airtight container.

  • Step 2

    To make the chai put the milk in a saucepan and place over a medium heat. Add the sugar and ginger then bring to the boil. Remove from the heat and add the tea bags, allow to infuse and then discard the bags.

  • Step 3

    Stir a ½ tsp of the ground spice into the chai and bring back up to temperature. Strain through a tea strainer and serve in glasses or cups. Sprinkle with grated fresh nutmeg.


Mumbai chai – or spiced tea – is a far cry from our traditional British cuppa. It’s spicy, milky and sweet and was traditionally drunk rather like a shot from little clay pots, although today’s servings are rather bigger.

Although as Mark suggests, his chai is probably best regarded as an occasional treat, the key ingredient of his recipe this month – milk – is generally a great thing to include in your diet, but best to stick to the reduced fat varieties – semi-skimmed (1.8% fat), skimmed (0.1% fat) or try the midway 1% fat milk that’s more widely available now.

Not only is milk rich in protein and calcium – important for bone health whatever your age – it is an important source of riboflavin (vitamin B2), vitamin B12, zinc, iodine and other vitamins and minerals.

Reduced or low fat milks have as much calcium as whole milk and have been shown to have positive effects on health.

There is good evidence that 3 portions of low fat dairy food, in combination with 5 portions of vegetables/fruit, can help reduce high blood pressure. Research has also shown that regular milk and low fat dairy food consumption, as part of a calorie-controlled diet, is associated with increased weight loss.