Source: Minimalist Baker
Ingredients
- 1 whole cinnamon stick
- 6-8 green cardamom pods
- 1 tsp whole black peppercorns
- 3-4 whole cloves
- 2-1/2 C water
- 2 Tbs grated ginger (for less intense ginger flavor, slice instead of grating)
- 3 Tbs loose leaf black tea (or 3-4 black tea bags // use decaf as needed)
- 2 C dairy-free milk (we favor oat milk, coconut milk, and cashew milk // use thicker, richer dairy-free milks like canned coconut cream for a creamier milk)
- sweetener such as stevia, cane sugar, or maple syrup
Directions
- Crush cinnamon stick, cardamom, peppercorns, cloves using a heavy pan, or a mortar and pestle. Just slightly crush into small pieces (not trying to achieve powder)
- Add spices, water, and ginger to a medium saucepan. Bring to a boil over high heat. (Note: for a less gingery chai, reduce amount of ginger or slice instead of grating.) Reduce heat slightly to med/med-low and simmer 15 minutes, or until reduced by about one-third.
- Add tea and dairy free milk, lower heat to low. Cover and continue cooking 5 minutes. Turn off heat and steep for 5 minutes, or longer for stronger flavor.
- Add sweetener of choice to taste. Strain through a fine mesh strainer before serving.
- Keep leftovers in fridge 3-4 days. Does not freeze well.