An adaptation of this recipe and one for Chai Tea that was given to me many years ago by a flatmate who was working at a Sydney cafe famous for its Chai Latte. The key ingredients were tea, garam masala, grated fresh ginger and rosewater.
I am using English Breakfast Tea leaves and a Garam Masala blend (by Frontier) that consists of cardamom, cinnamon, cloves, cumin, black pepper and coriander. Instead of fresh ginger root, I usually prefer to make and use Ginger Syrup so that the ginger flavor is more pronounced and lasts longer. Has anyone used Ginger Essential Oil? I am keen to try this.