Masala Chai Rooibos 'Tea'

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 heaped tsp Fennel
  • 1 tsp Ginger
  • 1 tsp Rooibos tea

• Baking & Spices

  • 20 Cardamom pods
  • 1/2 Cinnamon stick
  • 1/2 tsp Cloves
  • 1 tbsp Coconut sugar
  • 1/2 tsp Nutmeg
  • 1/2 tsp Peppercorns

• Liquids

  • 6 cups Water

Found on trinityskitchen.com

Description

Ingredients

• 6 cups of water
• 20 cardamom pods
• ½ teaspoon peppercorns
• 1 heaped teaspoon fennel
• ½ teaspoon cloves
• ½ cinnamon stick
• 1 teaspoon ginger (freshly grated)
• ½ teaspoon nutmeg (freshly grated)
• 1 teaspoon rooibos tea
• 1 tablespoon coconut sugar

Directions

• See my video for a tutorial first!
• Crush cardamom pods, pepper corns, fennel and cloves using a heavy pestle & mortar. (Note: If you dont have a good pestle and mortar try a different method by first removing the skins off the cardamom; getting a large chopping board and a sharp heavy knife; and then repeatedly chopping over and over again these spices).
• Break up the cinnamon stick.
• Finely grate the ginger (skin removed).
• Finely grate the nutmeg.
• Add the rooibos tea and coconut sugar.
• Bring pan, with all ingredients added, to the boil and then allow to simmer for 20 minutes. Its ready to drink. Strain with a tea strainer and enjoy immediately. Alternatively allow it to keep infusing and reheat whenever you want it. This will last for days. Simply store in a glass container in the fridge and reheat when required.
• ***Watch my video above for more tips, health benefits and other suggestions and more masala chai guidance***