Almond Milk Chai Recipe

Sometimes we need a nice comforting hot drink (even in the middle of summer) and when I don't fancy a rich hot chocolate I start making almond milk chai. I will give you the recipe to make the almond milk here, but of course you could use any kind of carton milk; rice, oat, soya and hazelnut all work well too! The spices in this recipe are great for your body and contain anti inflammatory properties as well as antioxidants! The almond meal that is left over from making the almond milk can be popped into cake batters or dried in the oven with apples to make a great granola, so don't throw it away!

Makes 2 Large Mugs of Chai.

2 Mugs of Water
2/3 Cup of Almonds
Pinch of Sea Salt
1 Tsp of Agave
2 Cardamom Pods
1/2 Tsp of Fennel Seeds
1/2 Tsp of Ginger Powder
1/4 Tsp of Turmeric
1 Level Tsp of Cinnamon
Cheese Cloth or Nut Milk Bag

In a food processor blend the almonds and half a mug of water together until finely chopped and the water has turned a milky white colour. Crack open the cardamom pods and lift out the little black seeds inside. Discard the hard husks and add the cardamom seeds to the almond mix along with the salt, agave and fennel seeds. Then add the rest of the water to the almond mixture and gently pulse to combine. Strain the mixture through the nut milk bag into a saucepan. Make sure to squeeze the bag to get all the milk out of the almond mixture. Add the ginger, turmeric and cinnamon and then gently bring to the boil. Pour into mugs and sprinkle with cinnamon. Add more agave if required and serve immediately!