Hot soy milk infused with a concentrate of cardamom, cloves, cinnamon, black peppercorns, vanilla, and fresh ginger.
Sweet, spicy, comforting, and delicious, this recipe was adapted from a tea a yogi friend shared with me. There is no actual tea in this recipe, so it is caffeine-free–meaning that you can enjoy it any time of day or night without worrying about it keeping you up (and kids love it as well). If you prefer to use real tea, a large pinch of black tea also works nicely in here.
I like it fairly sweet, but you can add more or less agave or honey to adapt to your own sweet tooth. You can also reserve the concentrate, and just heat and add milk when you are ready for a nice hot cup of chai.
8 Cups Water
5 1/4-inch slices Fresh or Frozen Ginger Root
1 Tablespoon Black Peppercorns
1 Tablespoon Cardamom Pods, lightly crushed with mortar and pestle
1 Tablespoon Whole Cloves
1 Cinnamon Sticks
2 Cups Vanilla Soy Milk
Agave or Honey (1/4 Cup or to taste)
1. Boil all the spices in a large pot for 30 minutes. I like to keep it at a fairly low boil, so as not to lose too much of the chai concentrate.
2. Add soy milk and agave and bring back to a low boil for another 5 minutes, stirring frequently.
3. Remove from heat, strain and serve.