Ingredients (use vegan versions):

• water
• 1 teaspoon ground ginger
• 1/4-1/3 cup turbinado
• 1 heaping tablespoon loose-leaf green tea
• 1/4 teaspoon ground cloves
• 1/2 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon powdered, sweetened carob
• 1/2 teaspoon nutmeg
• dash of almond extract
• dash of pepper (optional)
• non-dairy vanilla flavored creamer

1. Fill a teapot with water. Add ginger and turbinado and bring just to a boil. Reduce heat to warm.
2. In a tea press, place all remaining ingredients except creamer. Fill with water from the teapot and allow to steep for 5-10 minutes, then press the tea.
3. Meanwhile, using a milk frother, heat the creamer in a microwave, pour the desired amount of creamer into the frother, and froth away.
4. Pour creamer and then tea in a mug in whatever amount you prefer and enjoy.
5. Using a juice jug, you can also combine the frothed creamer and brewed tea in larger quantities, chill in the fridge, and then serve over ice. Nothing beats a home-brewed iced chai latte on a hot summer day.

Note #1: My teapot makes enough water for two batches of tea. I just refill my tea press with the measured ingredients for the second batch.

Note #2: Mess around with this recipe until you find the combination that suits your taste. I had to experiment a bit before I found what I liked and what measurements worked with my tea pot and tea press.

Note #3: I use Silk brand vanilla creamer. I ordered the tea in bulk because the prices go down the more you buy. For the amount of tea I bought, I ended up paying about what I would for the same amount of Yuban coffee.

Serves: 4-6

Source: Vegweb

Image courtesy of Creative Commons.

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