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Beverages

Hot Chocolate Chai with Fresh Almond Mylk

Deciding between a hot chocolate or a chai on this chilly winters day, why not have both! Homemade chai spice mix, brewed on homemade almond mylk, with a touch of chocolate, perfect. Since this makes a large serve (approximately 4-6 cups) you can refrigerate the chai mix and almond mylk separately and reheat as needed.

Hot Chocolate Chai with Fresh Almond Mylk

Print Recipe

MAKES 4-6 CUPS

ingredients

Homemade almond mylk
1 cup Activated Almonds (soaked overnight/ >8hrs)
3 cups water
1 tbsp Coconut Nectar
pinch of salt
Chai spice
2 cinnamon sticks (cassia bark)
1 tsp ground nutmeg
½ tsp fennel seeds
1 inch knob of fresh ginger, peeled and sliced
6 cloves
6 whole cardamom pods, crushed
2 star anise
1 tsp Vanilla Powder
2 tsp black tea
1 tbsp Cacao Powder see product
2 tsp Coconut Nectar (optional)
3 cups water

method

Step 1Place almonds in a bowl, cover with water and leave overnight, drain and rinse and place in blender.
Step 2Add the water and sweetener and blend on high power for 1 minute.
Step 3Strain the mylk into a large pot by pouring blender contents through a nut mylk bag or cheese cloth, and squeezing all the mylk out of the almond pulp (you can save the remaining almond ‘pulp’ for baking) this will take a few minutes, set aside.
Step 4Add all the chai spice mix (except the cacao powder and sweetener) to a separate pot over medium heat, and add the water. Bring to a boil, then reduce heat, allow pot to simmer for 10 minutes.
Step 5Meanwhile place the pot of almond mylk over a low-medium heat, gently heat but do not allow it to boil.
Step 6Pour chai pot contents through a fine strainer (I use a sieve), and into large bowl/ jug / teapot (if you have one big enough), and add the warm almond mylk.
Step 7Stir in the cacao powder and the sweetener if using, and serve straight away.