Calming Chai to align your Chakra’s

Calming Chai to align your Chakra’s

Since discovering that I have a lactose sensitivity at the beginning of the year, I have been drinking milk alternatives. Realising this was one of the biggest motivations to start this blog, it was a platform for me to share new recipes that dont involve all the ingredients I can’t have anymore. Almond Breeze SA was kind enough to send me a beautiful package that promotes their amazing new Barista Blend Almond Milk. It is rich and frothy and makes me so excited as that was one attribute of milk that I miss. I love rich frothy creamy style night caps and this is the perfect alternative for me.

Whats more is that it is Soy Free which is great as I have been trying to steer clear of Soy. 2016 has been a body restart I would say, and Almond Breeze definitely helps with that!

I have perfected my chai latte, its my favourite drink and I have it way too often, but with Almond Breeze its completely guilt free πŸ™‚

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Ingredients

  • 2 Cups (500ml) water
  • 2 English/Black Tea Bags
  • 3 whole Cloves
  • 1 tsp (5ml) Cinnamon, ground
  • Β½ tsp (2.5ml) Ginger, ground
  • 3 Cardamom pods, slightly crushed
  • Β½ tsp (2.5ml) Nutmeg, ground
  • Β½Β tsp (2.5ml) Allspice, ground
  • 2 Tbsp (30ml) raw honey
  • 1 Cup (250ml) Barista Blend Almond Milk
  • Extra raw Honey
  • Extra ground cinnamon

Directions

  1. For the chai tea: In a medium saucepan, bring the water and spices to a boil while whisking regularly.
  2. Once the water has reached a boil, turn off the heat and allow the spices to steep in the water for 5 minutes.
  3. Turn the heat back on and add the tea bags and honey.
  4. Return to a low heat.
  5. Allow the tea bags to steep in the water and spices for 5 minutes.
  6. Remove the tea bags and strain the tea through a fine mesh sieve.
  7. Reserve Β½ cup of chai tea for the latte.
  8. Store the rest of the chai tea in the fridge up to two weeks for freshness.
  9. For the latte: In a medium-size saucepan, bring the almond milk, honey, and pinch of cinnamon to a slight boil, stirring often.
  10. Remove the pan from heat and using a milk frother,Β blend the milk until it’s frothy.
  11. Pour Β½ cup of chai tea in a mug.
  12. Slowly add the warm, frothy milk to the tea.
  13. Sprinkle the top of the chai latte with an extra pinch of cinnamon, if desired.
  14. Serve warm.


HAPPY COOKING – Let me know how you found this recipe and send me pictures if you make it to megandanielsfood@gmail.com

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