This first snowy day of the season called for the stimulating cardamom, clove & cinnamon scents and flavors of chai. I use loose organic Rishi Masala Chai but any high-quality blend will do. Filling the mug then adding half a mug of almond milk gives the right portion, as some water steams off while infusing the spices. For an extra kick, toss a small slice of fresh ginger root in the simmering tea.
Time: 12 minutes
water to fill your mug
2 T (approx.) loose whole leaf chai blend
almond milk, unsweetened vanilla
sugar to taste, 1 -2 spoonfuls
Step One: Fill your mug with water; pour into small saucepan. Add 2 T loose chai if you have a large mug like the one pictured; more or less depending on size. Cover and bring to boil.
Step Two: Lower heat and simmer near boiling, partially lidded so steam can escape, for ten minutes.
Step Three: Fill your mug halfway with almond milk; pour into simmering tea. Let it heat up for one minute.
Step Four: Pour ‘milky’ tea through a strainer and enjoy.