I have been meaning to share this recipe for a really long time. I think I first tried it right around the same time I started the blog.
But to me, chai tea lattes are a fall and winter treat. So I’ve been waiting. And now it’s finally time!
Thanks to this awesome recipe from The Vegan Slow Cooker, I made myself a giant pitcher of home-brewed chai tea concentrate to last me all week. Warming and fall-like and delicious!
recipe from The Vegan Slow Cooker
serves a whole lot
6 C water
5 slices fresh ginger
7 whole cinnamon sticks
10 whole cloves
10 whole peppercorns
8 whole allspice berries
¼ t cardamom seeds
10 tea bags
½ to 1 C agave nectar or maple syrup (optional)
Throw everything except last two ingredients into slow cooker. Cook on low 8-10 hours (I did on high 3 hours and that worked wonderfully.) Then add tea bags, cook on high for 5-10 minutes, and mix in sweetener at the end. I think it’s fantastic without the sweetener, so I leave it out. Your call!
Now you’ve got your concentrate. Mix equal parts concentrate and your favorite non-dairy milk (soooo good with steamed vanilla soy milk!) You can add a splash of sweetener to a single serving instead of adding to the whole mix if you want.
Travel version for work: Mason jar of the concentrate. Jar of soy milk. Mug and microwave at work – I’m all set!
I was especially happy to have my travel version today because work was so cold that I got my picnic blanket out of my car and wrapped myself up in it. I’m oh-so-professional 🙂
Nutrition facts: I have no idea! It’s tea with spices infused! Just enjoy and don’t add too much sweetener.
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