Place the spices,bay leaves,sugars and 1¼ litres of water in a saucepan and bring to a simmer. Simmer for 15 minutes,then remove from the heat. Add the tea bags and stand for 10 minutes. Remove the tea bags and spices with a wire mesh,squeezing the bags to get as much tea as possible in the pot,and return the saucepan to the heat.
Add a little cold water to the gelatin and allow to bloom for a few minutes. When the saucepan of chai comes to a boil,add the gelatin and stir until completely dissolved. Divide the liquid between 6 serving glasses,leaving enough room at the top to add cream. Refrigerate for at least 4 hours,until the jelly is firmly set.
Top with the dollop cream and serve.
Also try:Adam Liaw's laksa roast chicken wings
Find more of Adam Liaw's recipes in theGood Food Favourite Recipes cookbook.