Dairy-Free Chai Tea
Cozy up with a cup of this spiced tea on a chilly afternoon. The recipe makes a batch big enough for a crowd or to use as leftovers over ice.
Serves: 12Hands-on: 5 minutesTotal: 5 hours 35 minutesDifficulty: Easy
- 5 cups water
- 6 slices fresh ginger
- 1 tsp. whole cloves
- 2 pieces stick cinnamon (3")
- 1½ tsp. freshly ground nutmeg
- ½ tsp. ground cardamom
- 1 cup honey
- 12 tea bags
- 6 cups coconut milk
- Add the water to a 4-quart slow cooker. Put the ginger and cloves in a muslin spice bag or a piece of cheesecloth that has been rinsed, wrung dry, and secured with a piece of kitchen twine; add to the cooker along with the cinnamon, nutmeg, and cardamom. Cover and cook on low for 5 hours.
- Stir in the honey until it’s dissolved into the water. Add the tea bags and coconut milk; cover and cook on low for ½ hour. Remove and discard the spices in the muslin bag or cheesecloth, the cinnamon sticks, and the tea bags. Ladle into tea cups or mugs to serve.