Tim's Cuppa Chai

By Elna Botes van Schalkwyk

1 litre water
4 cardamom pods
1 nutmeg, whole
6 cloves, whole
6 allspice, whole
½ cinnamon stick, broken up
2 cm piece ginger, thinly sliced
1 deseeded vanilla pod
2 rooibos tea bags
Pinch of cayenne pepper (if you like it really spicy)
Pinch of buchu or mint leaves (if you like it minty)
500 ml rice - or brazil nut milk
1 t ground cinnamon (optional)
1 t cacao/carob powder (optional)

Place the water and spices in a pot on the stove top over a low heat for approximately 1 hour to allow the spices to infuse into the water. Make a batch of brazil nut milk or use rice milk. Strain the water from the spices to re-use for a second steeping. Combine the brazil nut milk and spiced water in a blender. Add cinnamon an cacao/carob powder if desired. Serve immediately while still warm.

Enjoy! ♥