Whole Food, Plant-Based Recipe Barista Chai Tea
Recipe courtesy of Victoria Moran, PPMNY Advisory Board MemberIf you love a sweet, creamy chai, here’s one that warms the body and soul, and does it with whole food ingredients.
Ingredients
1 Earl Grey or other bag of black tea
- 4-8 oz. boiling water
- 1 cup unsweetened non-dairy milk
- 10 almonds, soaked overnight, skins popped off
- 2 dates, Medjool preferred, soaked overnight and pitted
- ¼ tsp powdered ginger
- ¼ tsp powdered cinnamon
- ¼ tsp powdered cardamom
- ⅛ tsp powdered clove
- ⅛ tsp powdered nutmeg
Instructions
1. Pour boiling water over tea bag — 4 ounces if you want a very creamy, milky tea, up to 8 ounces for a lighter brew.
2. While the tea steeps, put the milk and spices in a small saucepan and whisk to mix; then add the blanched almonds and pitted dates, and heat until just below the boiling point.
3. Carefully transfer contents of the saucepan to a blender.*
4. When the almonds seem fully pulverized, remove the tea bag from the hot water, and pour the milk mixture through a strainer into the mug holding the black tea. It will be little frothy like a latte.
Chef's Notes
*Safety note: Use extreme caution because you're blending hot liquid. Double-check to be sure the lid has a firm seal, and as an extra precaution, hold onto the top of the lid with a few thicknesses of tea towel. Start the blender on its lowest setting and carefully speed up, once you know your blender is secure.
• Variation: For a lovely nightcap, make a tea-free steamer with only the milk, soaked and blanched almonds, soaked and pitted dates, and spices.
• If you're craving this without wanting to wait ‟overnight,” you can blanch almonds quickly by pouring boiling water over them and giving them 15 minutes to soak before popping off the skins; 15 minutes to soak the Medjool dates will work in a pinch, as well.
