Soy Chai Tea

INGREDIENTS:

• 5 cardamom pods
• 5 cloves
• 2 cinnamon sticks
• ¾ inch piece of ginger, finely diced
• ½ vanilla bean, sliced lengthways and chopped
• 1 tbsp TurmeriX™
• 2 bags Ceylon tea

DIRECTIONS:

• In a spice grinder or mortar and pestle grind up spices and contents of tea bags.
• Place in bowl or 1 quart measuring jug.
• Bring kettle to a boil and leave to cool for 3-4 minutes.
• Pour 1 cup hot water into the jug and add the honey and stir. Let stand for 10 minutes.
• Add 1-2 cups of soy milk to the jug (according to taste) and stir. Let stand till cool.

This is your chai tea, it  can be kept in the fridge for a few days if needed. Bear in mind, the longer it stands the stronger it will become. To serve: strain required amount into a small pot over low heat but do not boil. Serve at around 160°F.

 Post adapted from TurmeriX Australia.