SPICY CHAI LATTE
Ingredients:
4 Bags of Black Tea (English/Irish Breakfast, Darjeeling etc.)
1 Cup Soy Milk
2 inch. piece Fresh Ginger, cut into pieces
1 tsp. Cloves
1 tsp. Cardamom Seeds
1 tsp. Black Peppercorns
3 Cinnamon Sticks
1 tsp. Ground Nutmeg
Star Anise (optional)
Muscavado/Brown Sugar or Honey
Directions:
1. In a small plastic bag, combine the peppercorns, cloves and cardamom. Use a heavy mallet or skillet to crush the spices into coarse pieces.
2. In a saucepan on medium heat, combine the soy milk, crushed spices, cinnamon sticks, ginger pieces, and fresh ground nutmeg. Allow the soy milk to come to a gentle boil, then cover and turn off the heat. Allow everything to steep for about 15 minutes.
3. While the spicy soy milk steeps, bring water to a boil. Combine the 4 tea bags with two cups of boiling water. Allow the tea to steep for about 4 minutes and discard the tea bags. Add the tea to the warm spicy soy milk.
4. Put a fine mesh sieve or coffee filter over a pitcher, and strain the spice chunks out of the tea. Put one Tbsp. of muscavado sugar or honey in each cup and pour the tea latte on top. Stir and enjoy warm.
* If you like it cold, add the sweetener and chill the pitcher for a few hours. Do not pour over ice immediately or it will be watery and tasteless. Serve over ice once the chai is completely cold.
// Makes 4 Small Cups
via: Sprouted Kitchen
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