Kenyan Chai Tea with Cassava Crisps

Ingredients

• 2 cups Water
• 1 cup Milk
• 2 bags Black Tea Bags
• 2 tablespoons Sugar
• 3 pods Cardamom Pods
• 1 stick Cinnamon Stick
• 1 medium Cassava
• 1 tablespoon Olive Oil
• 1/4 teaspoon Salt

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 cups of water, 1 cup of milk, 3 cardamom pods, and 1 cinnamon stick.
2. 2Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently.
3. 3Add the 2 black tea bags and 2 tablespoons of sugar to the simmering liquid. Let it steep for 5 minutes, stirring occasionally.
4. 4Carefully strain the chai tea through a fine-mesh sieve into a heatproof pitcher or teapot, discarding the tea bags, cardamom pods, and cinnamon stick. Keep warm.
5. 5Preheat your oven to 400°F (200°C).
6. 6Peel the 1 medium cassava and slice it very thinly, about 1/8-inch thick. You can use a mandoline for even slices if you have one.
7. 7In a medium bowl, toss the thinly sliced cassava with 1 tablespoon of olive oil and 1/4 teaspoon of salt until evenly coated.
8. 8Spread the seasoned cassava slices in a single layer on a baking sheet. Bake for 15-20 minutes, flipping the slices halfway through, until they are golden brown and crispy.
9. 9Serve the hot chai tea immediately with the crispy cassava crisps on the side.

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