3 cups water
10 mint leaves (I like spearmint)
3 cups nut milk
½ teaspoon cinnamon powder
¼ teaspoon ground cloves
1 teaspoon ground ginger
¾ teaspoon ground cardamom
¼ teaspoon black pepper (or to taste)
½ cup raw honey or agave (you may want to use less)
1. Place mint leaves in the 3 cups of water and let sit in a warm, sunny location for a few hours (If you don’t have any nut milk prepared, now is a good time to soak 1 cup of nuts so that you can make the milk and the chai at the same time).
2. When the mint has soaked for a few hours, prepare your nut milk and strain. Return nut milk to blender.
3. Remove the mint leaves from water and save for another use. Add the 3 cups of mint water to the blender with your nut milk. Then add the rest of the ingredients and blend for 1-2 minutes.
4. Serve over ice. If your blender can handle ice crushing, add the ice to the chai and blend to make a chai smoothie.
Linda's ThoughtsBy Linda
This is an adaptation of my favorite cooked chai recipe from The Ayurvedic Cookbook by Amadea Morningstar.
I fell in love with this chai from the first time I made it and now those chai drinks from the coffee shops just don’t cut it!!
I just tried this raw version for the first time this morning, and I could have finished the whole thing off straight from the blender!
It takes longer to make because the mint needs to be soaked in water like a sun tea, but it is definitely worth it!
I hope you enjoy this as much as I did. Try not to drink it all in one sitting. :-)
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