Dairy-free Chai Recipe

Ingredients:

• 1 teaspoon fennel
• 1/2 cinnamon stick
• 8 cardamom pods, lightly crushed
• 2 cups of water
• 1 teaspoon of tea leaves
• 1/2 cup Oat milk
• 5ml of almond milk
• 1 teaspoon brown or coconut sugar (optional)
• 2 slices of fresh ginger root

Directions:

• Grind 6-8 pods of cardamom, 1 teaspoon fennel, 1 clove, and 1/2 cinnamon stick in a coffee grinder. This is your tea masala. Set aside in a sealed glass container
  • Optional modification: Traditionally, spices are prepared by lightly roasting, and then pounding to a fine powder using a mortar & pestle.
    • This can be done fresh each time, simply reduce the spices to 1/4 the quantity.
• Add 2 cups of water to a saucepan. Let the water simmer on high heat until it boils.
• Cut 1/2 inch ginger and chop into fine pieces, or mince the ginger root, and add it to the water.
  • Optional: Mince fresh turmeric root (1/4 inch) or add turmeric powder
• When the water starts boiling, add 1 teaspoon of black tea leaves.
• Add 1/2 teaspoon tea masala to the saucepan. Store the rest in an air-tight glass jar.
• Turn down the heat, so that the water is no longer boiling.
• Add 1/2 cup Oat milk. Add a splash of almond milk, if available to perfect the taste. Let the tea simmer for 3-4 minutes.
• Turn off the gas. Add a lid, and strain the tea into two cups.
• Sugar is not recommended, however, you may add 1 teaspoon brown sugar if needed for taste. Alternatively you may stir in honey, however do not boil honey.
• Serve fresh.