amy-chaplin-chai-blog

Almond milk that doesn’t curdle? The culinary wizard who has brought us divine treats like matcha coconut custard tart and gluten-free millet buckwheat bread has now mastered a creamy almond milk that doesn’t separate when hot. This great recipe from Amy Chaplin will fill your home with the scent of cardamom, star anise, ginger and cinnamon as your homemade chai simmers on the stove. Find additional cooking tips and notes on Amy’s site.

Chai tea

INGREDIENTS
2 tbsp dried turmeric pieces or 3-inch piece fresh turmeric, sliced
2 tbsp fennel seeds
2 cinnamon sticks, broken
1 tsp cloves
2 tsp black peppercorns
12 star anise
2 tbsp cardamom pods
3-inch piece fresh ginger, chopped
6 cups filtered water
6 tbsp rooibos tea
almond milk to serve, recipe below
coconut sugar or raw honey to taste

TO MAKE

  1. Combine turmeric (if using dry pieces), fennel, cinnamon stick, cloves, peppercorns, star anise and cardamom in a skillet over medium-high heat and toast until fragrant, about 3 to 4 minutes.
  2. Remove from heat and pulse a few times in a spice grinder or crush spices with the end of a flat rolling pin or jar. Add to a medium saucepan along with ginger (add fresh turmeric now if you didn’t use dry) and water, and bring to a boil over high heat. Cover pot, reduce heat to low and simmer for 30 minutes.
  3. Remove from heat, add rooibos, cover and allow to steep for 5 minutes. Strain into a jar and rinse pot. You should have about 4 cups of chai.
  4. For each serving of chai, warm 1 cup of chai tea in a small pot until it simmers. Whisk in ½ cup of almond milk (recipe below) and warm until mixture has just started to simmer. Stir again if needed (sometimes you will see a bit of separation when almond milk heats but it should come together again after a quick whisk). Add a spoon of your sweetener of choice. Pour into mug and enjoy warm.

Almond milk that won’t curdle!

INGREDIENTS
1 cup whole raw almonds, soaked overnight in filtered water
4 cups filtered water
1 ¼ tsp sunflower lecithin
2 tsp vanilla extract
2 tsp coconut butter
tiniest pinch sea salt

TO MAKE

  1. Drain and rinse almonds and add them to an upright blender with filtered water.
  2. Blend until smooth and strain using a nut milk bag or a strainer lined with a thin kitchen towel or several layers of cheesecloth.
  3. Squeeze out all the milk from the almond pulp. Save pulp for another use or compost it.
  4. Rinse the blender and add strained almond milk along with remaining ingredients.
  5. Blend until smooth and frothy, pour into a jar, seal and keep in the fridge for up to 5 days.

NOTE: This almond milk recipe makes more than what you’ll need for 4 cups of chai (as per recipe above), but it keeps well for about 5 days and is also delicious on your breakfast or in smoothies. Feel free to halve it.

Recipe and images from Amy Chaplin.