Winter finally arrived in Chicago. I was really hoping it wouldn't come this year, before the past couple of weeks there's been fairly warm weather and no snow. Which is my absolute favorite kind of winter. :) I am not what you'd call a snow bunny by any means. I absolutely hate being cold!
It's 23 degrees today in Chicago as I write this bundled up on the couch with a large orange cat next to me under my flannel quilt. I wish I had the camera because I'd show you the cat lump sitting next to me. :) The only one who truly doesn't mind the cold is Miss Rosie. I swear she'd just hang out it the yard if I let her. She already dawdles more than I'd like when I take her out during the day.
To combat the icky cold I've been on the lookout for something warm to sip on. While coffee is my absolute favorite thing to drink, the caffeine doesn't agree with me. Don't get me started on decaf! The taste just isn't quite the same. Tea has its place too. If I'm drinking tea I'll typically choose an herbal fruity one that I don't need to add anything too. Now, chai is in a class all its own. Chai has great flavor and just the right amount of sweetness.
This recipe comes from the cookbook Primal Cuisine Cooking for the Paleo Diet. I love the chocolate in this drink. It blends perfectly with the other spices. Using almond milk though, I found the drink separated far faster than a dairy drink would have. The chai still tasted great, but you could see the separation almost after I poured it.
1 black tea bag
1/2 cup boiling water
2 tablespoons cocoa powder
sugar to taste (you'll need 2-3 tablespoons if you use unsweetened almond milk)
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1/4 teaspoon cinnamon
1-2 teaspoons micro planed ginger
2 cups organic almond milk
1 teaspoon vanilla
Steep the tea bag in the boiling water for about 5 minutes. You want a stronger steep to give your chai flavor. When done, remove tea bag and prepare rest of recipe.
In a small saucepan, combine the cocoa powder, sugar, nutmeg, pepper, cinnamon and ginger. Whisk to combine. Pour in a little hot tea, enough to make a thick paste. Then add rest of tea and almond milk. Whisk to combine and heat till not quite boiling. Remove from the heat and add a teaspoon of vanilla. Pour into 2 mugs and serve.