Eosinophilic Esophagitis Friendly Dairy Free Chai Latte

Total time15 min

Prep time5 min

Cook time10 min

Eosinophilic Esophagitis Friendly Dairy Free Chai Latte

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Ingredients

2 servings

1 cup water
2 black tea bags (or 2 tsp loose-leaf black tea)
Lipton Black Tea, 8 oz Twinings of London Black Tea English Breakfast - 20 Count Twinings of London Black Tea English Breakfast Decaffeinated - 20 Count PG Tips Black Tea - 40 Count Stash Black Tea English Breakfast - 20 Count
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4 green cardamom pods, lightly crushed
1 cinnamon stick
4 whole cloves
¼ tsp black peppercorns
½ tsp fresh ginger, grated (or ¼ tsp ground ginger)
1 cup oat milk
1–2 tbsp honey or maple syrup, to taste

For serving

¼ tsp ground cinnamon, for serving (optional)

Instructions

1
Combine the water, cardamom pods, cinnamon stick, cloves, black peppercorns, and grated ginger in a small saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 3 minutes, until the liquid is fragrant and lightly amber.
2
Add the tea bags, remove the pan from the heat, and steep for 3–4 minutes. Remove and discard the tea bags without squeezing them.

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