In every Indian home, a warm cup of chai every evening with a plate of steaming samosa is mandatory. I think we can all agree that a cup of chai is glorious any time of the day, but did you know that every household has its own secret recipe? In this blog post, I would like to share a family recipe of chai spiced with warm spices like cardamom and fennel seeds, veganized with almond milk.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups water
- 1–2 tablespoons loose leaf strong black tea
- 2 teaspoons fennel seeds
- 6 pods cardamom pods, crushed
- 2 whole cloves
- 1, small cinnamon stick
- 1 inch fresh ginger, chopped
- 2 cups almond milk
- 2 cups water
- 1 - 2 tablespoons loose leaf strong black tea
- 2 teaspoons fennel seeds
- 6 pods cardamom pods, crushed
- 2 whole cloves
- 1, small cinnamon stick
- 1 inch fresh ginger, chopped
- 2 cups almond milk
Directions
1. Heat water until it simmers. Add the spices (fennel seeds, cardamom, cloves, cinnamon, ginger) to the water. Let boil for 5 minutes.
2. Add the loose leaf black tea. Let simmer for another 4 minutes in medium-low heat.
3. Add the almond milk. Stir for a minute and turn off the heat.
4. Strain the tea to cups. Add sweetener of your choice if preferred.
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Photo: Radhika Bhagchandani
