Learn how to make your own chai-infused almond milk in the following recipe. It's tastier, healthier, and more refreshing than commercialised almond milk.
|Tea||5 Cup (80 tbs) (homemade refrigerated chai)|
|Whole raw almonds||1 Cup (16 tbs)|
1.Soak nuts for at least 6 hours or overnight in a bowl submerged in 2 cups of cold chai tea.
2.If using loose leaf chai tea, boil water in a tea kettle.
3.Add 2 heaping teaspoons of loose leaf chai tea and a cinnamon stick to strainer in the teapot and cover with top.
4.Pour boiled water into teapot, and let it sit for about 10 minutes or more. 5.You may need to brew a second batch to make at least 5 cups, so you can repurpose loose leaf chai tea and cinnamon stick.
6. Let it cool and refrigerate in mason jar(s).
7.If using tea bags, boil 6 cups of water in a small pot then turn off burner when water is boiling.
8.Add 2 chai tea bags and cover pot. Let it sit for at least 10 minutes. Make sure tea is cooled before refrigerating.
9.Drain liquid from soaked almonds and place in a large (56 ounce) blender.
10.Then add, 3 cups of cold chai tea and liquefy nuts so its finely ground (almonds should be barely noticeable).
11.Line a medium bowl with a nut milk bag. Pour mixture into bag and squeeze bag till liquid drains out.
12.Serve and Enjoy.
1.Makes 1 Quart
2.Last for 3-6 days (depending on the temperature of your refrigerator)