Light, refreshing iced chai – perfect for sunny spring afternoons
I love a good cup of chai, so when I came across a recipe for a lighter, healthier version made with almond milk, I was eager to try it. This version is served chilled, so it’s perfect for sunny spring afternoons. You could even do what we did, pop it in a vacuum flask to keep cool and I found the original recipe in the Snog cookbook, but I’ve tweaked it to suit my own tastes.
First, you need to get rummaging in your spice draw. The beauty of creating your own chai blend is that you can adapt it to suit your own preferences – try searching for chai blend recipes on the internet and you’ll find a hundred variations. Here are the spices that went into my blend (quantities below).
Iced almond milk chai (Serves 3-4)
5 green cardamom pods
1 cinnamon stick
5 pink peppercorns
1 inch piece of fresh ginger, peeled and sliced
2 cups almond milk
1 cup of black tea, brewed to your taste and cooled
2 tbs agave nectar + extra for sweetening to taste
Ice cubes, to serve
1. Take spices and crush lightly in a pestle and mortar (if you don’t have one, just bash them a bit with something heavy) Here you’re aiming just to release the flavours of the spices, you don’t need to grind them to powder.
2. Put almond milk in a pan over a medium heat and add the spices, agave nectar and ginger. Heat the mixture for a few minutes but don’t allow it to come to the boil. Remove from the heat and set aside to cool in the fridge.
3. When the almond milk infusion is cool, strain it to remove the spices and add the black tea. Stir well and adjust sweetening to taste.
4. Add ice cubes and serve