Ingredients
6 C water
4 Tbsp loose-leaf black tea
3-4 cinnamon sticks, each stick broken in half (if possible)
6 cardamom pods
1 tsp ground nutmeg, or 1 whole nutmeg
10 cloves
1/2 inch fresh ginger, cut into small slivers
1/2 tsp ground black pepper
3-4 Tbsp agave nectar
1/2-1 C unsweetened almond milk*** (this may sound weird, but chocolate almond
milk is really good in this)
***Note: Real milk can be used, but of course this removes the dairy free and vegan nature of this recipe.
Directions
1. In a medium saucepan, combine water, tea, cinnamon sticks, cardamom, nutmeg,
cloves, ginger, and pepper, and bring to a boil.
2. Reduce to medium-high and cook for about 5 minutes, stirring frequently.
3. Add agave nectar and almond milk and bring to a boil again, stirring frequently.
4. Turn off stove and using a mesh strainer, pour the chai through the strainer into the
mugs (or a pitcher if you are saving for later).
5. Makes 1/2 gallon (4-6 servings, depending on the size of mugs).