Homemade vegan chai for an afternoon pick-me-up on Meatless Monday
No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.
Beat the heat with a spiced drink with a little hit of caffeine to keep you going. This recipe (inspired by The Joy of Vegan Baking) uses coconut milk and assam breakfast tea to create a smooth-tasting, homemade treat that's cheaper than splurging at a coffee shop.
You will need:
2 1/12 cups water
1 teaspoon cardamom
6 whole black peppercorns
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
2 whole cloves
2/3 cup nondairy milk (we like coconut or almond)
4 teaspoons granulated sugar
3 teaspoons loose assam tea
1/4 teaspoon vanilla extract
1. Bring the water, cardamom, peppercorns, ginger, cinnamon and cloves to a slow boil in a medium-sized saucepan. Turn down the heat to a low simmer and let work for ten minutes.
2. Add the milk and sugar and heat back up to a quick simmer.
3. Add the tea, stir thoroughly and turn off the heat. Let steep for four to five minutes.
Use a thin tea strainer to remove the peppercorns, cloves, tea leaves and other detritus.
Serve warm or chill and then serve over ice; this makes two decent-sized drinks.