Chilled homemade almond milk infused with rooibos tea and a spicy mixture of cinnamon, peppercorn, clove, cardamom, and ginger provides a sophisticated alternative to the usual pungent intensity of an iced chai latte. As the modern craze for creamy, dairy-free drinks continues unabated, this lively alternative, unencumbered by caffeine, provides gentle refreshment for any hot weather occasion.
Iced Chai Latte:
- 6 cups filtered water (set aside 3 for later)
- 1 cup organic whole raw almonds
- 1 tablespoon Red (rooibos) chai
- 1 nut milk bag
Pour 3 cups of water and 1 cup of almonds into a mason jar, seal the jar, and let it sit at room temperature for 12-24 hours to break down the phytic acid. Discard the cloudy water, wash the almonds, and return them to a clean mason jar.
Heat the additional 3 cups of water to 180 degrees. Pour into a bowl and add 1 tablespoon loose leaf red chai. Let steep for 10 minutes. Drain and discard the tea leaves.
Using a nutribullet or another nutrient extractor, blend the almonds and chai tea until smooth. Pour the mixture into a nut milk bag, collecting the fresh flavored milk in a large bowl below. Squeeze the bag occasionally to extract all liquid. Refrigerate the milk for up to 4 days in an airtight container and enjoy over ice.