I used to visit Starbucks for their Chai Latte (and not only because it’s so trendy!) (Do not think that I am spending $10 for a tea (thank you, Starbucks Switzerland!) just because it’s “cool” being seen with a Starbucks cup!) No, I was ruining myself because it was the best chai I knew. But one day, I felt adventurous and tried to do it myself.
You need to know that I am drinking my chai (very) spicy, with sugar and some vegan milk (because I am trying to eat less animal products) (and also because my body cannot process cow milk, but it was waaaay less glam, so we are staying on the vegan thing if it’s ok for you!)
I am usually cooking it in the evening for the morning after, so it can infuse all night and it’s super spicy for breakfast.
For a 3 dl mug :
- 450 ml water
- Black tea
- 4 cloves
- 4 pepper “seed”
- 2 cardamom “seed”
- 2/3 inches fresh ginger
- ½ cinnamon
- ½ teaspoon
- Maple syrup, to your taste
- Vegetable milk (or not, I am not judging you!)
Nothing complicated then: you put everything (except the black tea and the milk) in a saucepan, and let boil for 10 minutes. Off the heat, add the tea and go to bed. In the morning, remove the tea and re heat. Add the milk and more maple syrup if needed. And the most important thing: let it cool before drinking.
So, there is my little chai recipe, vegan and gluten free (expect if you want to put your morning cereals in it….. but that is none of my business!)