This is a wonderfully rich and tasty sauce. It works nicely with chicken and seafood especially. Pour overtop a roast chicken breast, halibut, salmon or even use it as the cooking liquid for clams or mussels!
Add the coconut milk, orange juice, cinnamon, cloves and ginger to a small pot and place on medium-high heat. Reduce the volume by about 50%.
Remove the pot from the heat and then add the tea bags. Steep for 5 minutes.
Remove the tea bags one by one and squeeze each bag in between two spoons. This will extract all of the chai flavour.
Now remove the cinnamon and the cloves, add a pinch of salt and give a good stir. Your sauce is now ready! Serve and enjoy.
Cream will work in place of the coconut milk.
A pinch of cayenne pepper would be welcome in this sauce if you like a touch of spice.