Eosinophilic Esophagitis Friendly Vegan Maple Iced Chai Latte
Total time20 min
Prep time5 min
Cook time10 min
4.7(21)
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Learn more →Ingredients
2 servings
For the chai concentrate
- 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
To serve
- 1 ½ cups plant-based milk, cold
- 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 and cook for 3 minutes, until the spices are fragrant.
- 2
Add the tea bags and maple syrup to the saucepan. Reduce the heat to low and steep for 4 to 5 minutes, until the liquid is deep amber and strongly flavored. Remove from heat.
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