With chai spices and apple cider, this autumn aperitif will warm your cockles ahead of the festive season.
In the recipe
Bring the apple cider, Dragonfly Cape Malay Chai teabags, brown sugar, orange zest and lemon to the boil and simmer for 2 mins.
Remove from heat, allow to infuse and cool for 15 mins.
Remove the teabags, garnish with apple slices and star anise.
