Chop the ginger and crush the cardamom in a mortar. Bring the water with the spices and the honeybush to the boil, leave to stand on the switched-off stove for another 10 minutes. Sweeten with rock candy as you like (real chai is almost sticky-sweet, but also tastes great unsweetened!)
Pour into cups and serve with a dash of milk.
Tip: Honeybush has no caffeine, unlike black tea and it gives the chai a mild, sweet taste, so that sugar can be avoided. Traditionally, black tea can also be used. Choose a mild variety!
You can also experiment with other spices such as cinnamon, cloves, pepper, etc. if you like.
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