Chai has always been one of my favourite drinks but lately I have been drinking heaps of rooibos tea... so this recipe is the best of both worlds. You have the caffiene-free, antioxidant-packed benefits of the rooibos tea but the sweet + spicy flavours of the chai spices. I would drink this at any time of the year but if you are not a fan of warm drinks in the summer months this is also amazing served as an iced chai latte.
- 4 rooibos tea bags or 2 tbs loose rooibos tea
- 2 cinnamon sticks
- 2 tsp whole black peppercorns
- 2 star anise
- 1 vanilla pod, sliced length ways
- 8 cloves
- 5 cardamon pods, lightly crushed
- 4 cups water
- 2 cups almond milk (or whatever milk you desire)
- 1 tsp honey (or you can use rice malt syrup as a vegan alternative)
- In a saucepan combine all the spices and water and bring to a gentle simmer.
- Allow to simmer for approximately 10 minutes and with the back of a wooden spoon press the spices against the side of the saucepan to gently bruise them (this will allow for the maximum amount of flavour to be obtained from each of the spices).
- Add the honey and almond milk and allow to simmer for a further 5 minutes.
- Take off the heat and strain into glasses to enjoy straight away or pour into a glass jug and place in the fridge to allow to cool and then serve as an iced chai latte.
Rooibos is an amazing tea - it is caffeine free, full of antioxidants, has a high mineral content and boosts a range of other benefits. Because it contains high levels of flavonoids, in particular quercetin, it aids in relieving stomach issues such as cramps and indigestion. It may also aid in improving circulation because it contains the potent antioxidant Chysoeriol. Also, in regular black tea the high concentrations of tannins hinder the efficiency of iron absorption by the body as opposed to rooibos which promotes iron absorption.