Whether you’re allergic to dairy, want to ease the suffering of the beautiful cow, or just like milk alternatives, here’s a tasty recipe.
We LOVE traditional chai tea made at our fave restaurant but it’s taken many long months to figure out how to make it at home. Finally, mission accomplished! To make it vegan was my next challenge. Today the stars must’ve been aligned just right because I think this recipe tastes very satisfying using almond milk instead.
Here’s the scoop:
In a sauce pan heat 2 cups almond milk (I chose unsweetened). While it’s warming up add 2 rounded teaspoons of your fave black tea, 1 cinnamon stick, 2 teaspoon fennel seeds, 4 green cardamom pods, and 2 teaspoons organic sugar.
Bring to a boil, then move to a low heat burner with lid on and simmer about 10 mins. You might leave a little air gap so the brew doesn’t bubble over the edge of your pot. Voila! ❤️☕️
For my taste I needed to dilute it with a bit of hot water as the end result had a very concentrated flavor.
What a versatile recipe! You could modify it with any add-ons that appeal to you. Give it a try. It’s so tasty and nourishing in cold weather!❄️