Dairy Free Rooisbos Chai Tea

Other than water, I drink tea more often than anything else and chai tea is one of my favorites. I snitched this recipe from Nikki and changed it a tiny bit to suit my sensitivities. Cow’s milk and/or darjeeling tea can be used in place of almond milk and rooisbos tea. Also agave nectar or brown sugar can be used in place of honey.

5 cups water
3 cups almond milk
6 Tbs honey
1 Tbs fennel seed
6 cardamon pods
12 cloves
1 cinnamon stick
1/4 inch ginger root, sliced thin
1/4 tsp black pepper corns
2 bay leaves
2 Tbs rooisbos tea leaves

In a large sauce pot combine water, honey and spices, leaving almond milk and tea out. Simmer on low for 10 minutes, add almond milk and tea leaves. Simmer for another 2 minutes. Turn off heat and steep for 3-5 minutes. Strain through a fine mesh filter and serve hot.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Drinks, Gluten Free, Sugar Free, Vegan. Bookmark the permalink.

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