Chai Tea

Are you a Chai Tea lover like I am? The Starbucks Chai is so tasty, but so full of sugar. The powder Chai from other places gives me a headache (still wondering what is in it!).  Here is a version that will omit the caffeine and keep the flavor and no headache!

Ingredients:
3 cardamom pods
3 cloves
3 peppercorns
3 star anise or 1 teaspoon fennel seeds
3 cm pieces ginger, finely chopped (I leave the skin on) or 1 tbs dried ginger root
1 teaspoon ground licorice root, optional
1 cup milk of your choice (I prefer almond or soy)
1/4 cup loose organic rooibos tea (found at most health food stores)

3 cups of water

honey to taste

Directions:
1. Using a mortar and pestle, lightly crush the cardamom, cloves, peppercorns and star anise (you can leave them whole, but crushing releases some of the flavor). 
2. Tip the crushed spices into a saucepan and add the ginger, liquorice root (if using) and 3 cups of water. Bring to the boil, then reduce the heat and simmer for 4 minutes. 
3. Take the saucepan off the heat and let steep for 4–5 minutes. Add the milk and rooibos tea and add back to the heat and bring back to the boil. Remove from the heat, cover and steep for another 5 minutes. Strain and serve.
Try these delicious variations:1) To make an iced version, omit the milk and place the chai in the fridge overnight to steep further. Strain the concentrate, then serve over ice with cold milk or blend in blender.

2) To make a mocha chai version, stir in 2 tablespoons raw cacao powder at the end.

3) For a super-fun treat, blend the strained hot milky chai with 4 tablespoons almond spread (yum!)