For years, drinking chai tea eluded me because I choose not to have caffeine drinks. Then I came across the idea to substitute black tea with rooibos tea. My sister-in-law had gifted me a tin of roobis tea with elderberry and rosehip. Armed with this delicious roobis tea, I experimented with creating a chai tea using the classic chai ingredients. Ever since, it’s become a staple breakfast drink, which I usually make fresh on the weekend.
· Chai tea is a powerful antioxidant that helps destroy free radicals that are thought to be one of the causes of cancer, skin breakdown, and other disorders.
· If you need a cup of coffee to get started in the morning, chai tea may offer a healthier alternative. Since most blends of chai tea have relatively little caffeine, you can still benefit from a quick pick-me-up without the dangers of caffeine.
· Since you can add almost any spice or herb to the tea, you can blend the specific type of chai tea to target the specific problem you are experiencing.
Makes 3 cups
1 teaspoon rooibos tea leaves OR 1 rooibos teabag
2 cm ginger, peeled and sliced
1 cinnamon stick
1 teaspoon cardamom pods
1 teaspoon black peppercorns
750 ml/25 ounces/3 cups water
125 ml/4 ounces/½ cup almond milk
rice malt syrup, to taste
Place rooibos tea leaves, ginger, cinnamon stick, cardamom seeds, cloves, black peppercorns and water into a saucepan. Bring to the boil on a medium heat and simmer for 5 minutes. Strain liquid into a teacup, mug or glass until ¾ full, add some sweetener to taste, stir and pour in a little almond milk. Enjoy!