Eosinophilic Esophagitis Friendly Vegan Iced Chai Latte
Total time25 min
Prep time5 min
Cook time10 min
4.6(9)
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Learn more →Ingredients
2 servings
- 1 cup water
- 2 black tea bags
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 4 whole cloves
- ¼ tsp ground ginger
- ⅛ tsp black pepper, freshly ground
- 2 tbsp maple syrup, plus more to taste
- 1 cup plant-based milk
- 1 cup ice cubes
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Combine the water, cardamom pods, cinnamon stick, cloves, ground ginger, and black pepper in a small saucepan over medium heat. Bring to a gentle simmer, then reduce the heat to low and simmer for 5 minutes, until the liquid is fragrant and lightly golden.
- 2
Add the tea bags and maple syrup to the saucepan. Remove from the heat and steep for 5 minutes, until the tea is deep amber and strongly flavored.
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