There are afternoons when one longs for the scent of a chai without the tea leaf. This recipe answers that wish by replacing the tea with fruit: Turkish apple forms the base, and the whole palette of spices settles on top.

The list is long and each element has its role. Ginger from Nigeria, Peru and China; cinnamon sticks, from Indonesia as well as Viêt-Nam; fennel, anise; then hibiscus, which tints the liquor an amber rose; cardamom, clove, liquorice root, elderberry, turmeric and, to finish, ground cardamom. Every ingredient on this list is organic.

Dry, it brings to mind a stewed apple compote fresh from the oven. On the palate, the fruity sweetness comes first, then the warm spices take over without burning the palate; the cinnamon marks the finish, round and lasting. The liquorice and apple provide a natural sweetness that makes sugar optional.

As it is naturally caffeine-free, this fruity chai has its place at any time of day and is happily shared with the family. It pairs with a tarte Tatin, a gingerbread loaf, or a platter of pressed-curd cheeses. For a winter afternoon snack, pour it into a large bowl and add a cloud of hot milk.

One litre of boiling water, at 100 °C, for 15 to 20 g of blend: that is the measure. Allow between five and ten minutes before straining, depending on the strength you prefer. Ombelle weighs it out on request, from the small 15 g pouch to large formats for those who make it their daily cup.