Serving: 6 cups
3 cups organic rice milk
3 cups of organic almond milk
1 tspn ground cinnamon
1 tspn ground ginger
1/4 tspn or 5 cloves
1/4 tspn ground cardamon
1/2 tsp ground black pepper
2 tbsp honey or rice syrup
1 bag strong English Tea (optional)
Mix and bring to the boil the rice and almond milk in a large saucepan.
Then add all spices and tea and keep on a low heat for 20 mins for the milk to infuse.
Add honey or rice syrup at the end before serving.
When I am serving to guests I keep the chai in a thermos so that it continues to infuse and can be drunk through the day – that is if there is any left to keep!