Spicy Ginger Chai

  • 2 Quarts of WaterImage
  • 15 Pods Cardamom
  • 10 Whole Cloves
  • 12-15 Whole Black Peppercorns
  • 1/2 teaspoon Fennel Seed
  • 1/8 cup Organic Loose Rooibos Tea
  • 1/8 cup Organic Loose Black Tea
  • 1 Cup of Organic Ginger, Juiced **

Add all ingredients (minus ginger juice) in a pot and bring to a boil. Reduce and leave pot on stove with mixture at a rolling simmer for 30 minutes. Turn off heat and allow mixture to remain in pot overnight to continue steeping without heat. Strain mixture into a mason jar. To strain I use a nut milk bag (http://www.amazon.com/Nut-Milk-Bag-New-Improved/dp/B00158U8DU I also use it for making almond milk). Pour into a mason jar and add ginger juiceStore in fridge until ready to use! 

To make the Chai Latte, add your desired amount of chai mix to some almond milk (homemade is best but if you cannot, buy Original Unsweetened from store). I like almost a 1:1 ratio but everyone is different! Either serve over ice or heat slowly on stove. If you have a sweet tooth like me, add a tablespoon of raw honey. Enjoy!

** If you do not have a juicer, bring your ginger to your local juice bar and they can do it for you! 

*** Adapted from and photo credit to elanaspantry.com

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