Divine Eat and Drink: 2013

Saturday, October 19, 2013

1 cup Fresh Ginger; sliced into rounds - and ground up with 1 cup of water in a Magic Bullet mixer
2 tsp fennel seeds
20 cardamom seeds
20 peppercorns
10 whole cloves
1 cinnamon stick

Heat up all spices in a saucepan (just until warm and you start to smell the aroma; do NOT burn)

Grind all the spices up in a coffee grinder

Combine all her spices and the ginger mixture in 7 cups of water

Bring to a boil, reduce heat to a simmer, and simmer (for 20 minutes)

Refrigerate overnight and strain

To make a dairy free latte:

Steep 1 cup of the chai mixture with ¼ tsp black tea (or your tea of choice) for about 20 minutes

Add 2 Tbsp of the honey simple syrup - or to taste (see recipe below)

Add -roughly- 2 Tbsp coconut milk

Honey Simple Syrup

1 cup of honey heated up with 1 cup water

Bring to a boil

Cool and Refrigerate until ready to use