Click here to printHot 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.
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
- 2 tsp Coconut Nectar (optional)
- 3 cups water
method
- Step 1 :Place almonds in a bowl, cover with water and leave overnight, drain and rinse and place in blender.
- Step 2 :Add the water and sweetener and blend on high power for 1 minute.
- Step 3 :Strain 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 4 :Add 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 5 :Meanwhile place the pot of almond mylk over a low-medium heat, gently heat but do not allow it to boil.
- Step 6 :Pour 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 7 :Stir in the cacao powder and the sweetener if using, and serve straight away.
Article printed from Loving Earth: https://lovingearth.net/