Ingredients:
1 tbs of cardamom pods
2 cinnamon quills, broken up into small pieces
2 star anise
1/4 tsp nutmeg
1/2 cup caffeine free tea leaves (or tea of your liking)
To make chai: 300ml almond Milk, 1/2 tsp rice malt syrup, and a sprinkle of ground cinnamon
Makes a fair quantity. Store leftovers in an airtight container in the cupboard.
Directions:
1. Place the cardamom pods, cinnamon, star anise, fennel seeds and nutmeg in a mortar and pestle (or zip lock bag if you don’t have one), grind until smaller pieces are formed (don’t want it completely ground).2. Place in an airtight container, add the tea and mix together.
Making the Chai:
Tea Infuser/teapot:
1. Place 1 teaspoons of the chai mixture into a teapot/tea infuser.
2. Heat almond milk (milk of choice) in milk frother or if you don’t have one – place 1 cup of milk in your smoothie maker for 30 seconds, then place the milk into your mug and microwave for one minute in 30 second intervals (creates a great frothy top on your milk).
3. Add the tea infuser and brew until desired (I personally leave my in while drinking my tea). You can add some rice malt syrup here if you like, but I find it sweet enough.
4. Sprinkle with some ground cinnamon.
In a milk frother:
1. Place 1 tsp of the chai mix in with the almond milk and froth. Strain through a strainer into a mug and enjoy.
