Wild Tea is the second book by Nick Moyle and Richard Hood, aka the Two Thirsty Gardeners. They live in Somerset, England where they forage ingredients from the countryside and grow their own, before turning said ingredients into a wild variety of teas.
Wild Tea is more than just a Tea Cookbook. It’s a fabulous guide to growing your own ingredients, learning how to forage for ingredients and understanding different ingredients that can be used to brew a pot of tea. Ingredients include lavender, blackberries, nettle, pot marigold, sage and includes details on how to forage it, grow it, brew it, blend it and its health benefits. On the tea side, they detail at length brewing basics, equipment needed for the perfect brew and include over 100 recipes from simple single ingredient beverages like Moroccan Mint Tea to complex blends like Kombucha. It’s not just a book for serious tea lovers. It’s a book for serious tea lovers who have an affinity for nature. It’s a lovely book to page through and get inspiration for your next cup of tea – who knew there were so many options!?
The recipe I’m sharing is the one for Masala Chai. Masala Chai is a spiced tea. The recipe within Wild Tea is a basic recipe that centers on the essential ingredient of all good masala chai’s; cardamom. A few more spices added to the fragrant green pods simmered in water and milk yields a spicy, warm and delicious treat perfect to end a winter’s day. So good in fact I’ve been making it on repeat.
Homemade Masala Chai from Wild Tea
- 4 green cardamom pods
- ½ cinnamon stick
- 2 cloves
- 250 ml water
- 250 ml milk of choice, I used oat milk
- 2 teabags black tea or 2 teaspoons of black tea
- sugar to taste
- Gently bash the cardamom pods using a pestle and mortar until they are cracked and bruised. Then put them in a pan with the cinnamon, cloves and water.
- Bring to the boil then turn the heat down, fit a lid to the pan and gently simmer for 10 minutes.
- Add the milk and bring the liquid back to the boil, stirring as you go. When it reaches boiling point, take it off the heat, add the tea, put the lid back on and allow it to infuse for around 4 minutes.
- Strain into cups and serve, sweetening with sugar.
Wild Tea was published by Eddison Books Limited and is distributed in South Africa by Jonathan Ball Publishers. Wild Tea is available here.