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 the Good Food Favourite Recipes cookbook.