Rooibos Chai from IQS

Rooibos Chai from IQS

Couldn’t live without my mortar and pestle!

I stumbled across this recipe while flicking through my ‘I quit sugar’ book recently. Sarah Wilson – you must have heard of her – IQS advocate and all-round blogging superstar, does recipes that are regularly right up my alley. Tasty, open to variation and steering off the ‘boring and normal’ track! Can you tell I’m a bit of a fan?

This tea is similarly superstar-esque! Rooibos is caffeine free and low in tannins too, a healthy alternative to coffee or regular tea!

Here’s how to whip up a batch of Sarah’s Rooibos chai.

3 Cardamom pods

3 cloves

3 star anise

1 Tbs dried ginger root

1 tsp ground liquorice root

250ml almond milk (Super easy to make yourself!)

1/4 C loose rooibos tea – preferably organic.

The how to….

Crush the spices with a mortar and pestle.

Bring them to the boil in 750 ml water. Reduce heat, simmer for a few minutes.

Remove from the heat, steep, covered for 5 or so minutes.

At this point you can choose how you use the mixture!

For hot chai – Add rooibos and milk of your choice and bring to the boil. Remove from the heat and steep again for 5 min. Strain and serve.

For iced chai – Allow to steep overnight in the fridge, strain and serve over ice with cold milk.

Mocha chai – Add cacao!

Follow my blog for more recipes like this one or comment below if you feel inclined! I’d love to hear from you!

Erin x

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