Chai-spiced almond milk

As the weather starts to cool and rain becomes more frequent, ginger is a lovely addition to your breakfast, lunch, evening meal or simply in a beautiful spiced and warming drink. Its pungent flavour certainly divides people but its health benefits are impressive. Its slightly sweet and spicy flavour lends itself to a wide range of ingredients from sweet to savoury, in both sauces and baking. Read more about ginger from Dr Libby.

Ingredients

1	Cinnamon stick
4	Cardamom pods, crushed
3	Peppercorns
10	Coriander seeds
1	Star anise pod
5	Cloves
½ tsp	Turmeric
½ tsp	Nutmeg
1 knob	Ginger
2 cups	Almond milk (Main)
¼ tsp	Vanilla paste, optional
1 dash	Honey, or maple syrup

Directions

1. Add all spices to a small saucepan with 2 cups of almond milk. Bring to a low boil to allow the spices to start to infuse. Turn off the heat and cover, leaving overnight.
2. Strain the spice mix to remove the spices and return the liquid to the saucepan over a low heat, adding the vanilla paste and honey. Serve warm.