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 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!
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