Iced Ginger Chai
Try this Iced Ginger Chai recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
paleo
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 5 whole cloves
- 2 quarts water
- 1/2 cup finely chopped fresh ginger (i leave the skin on)
- 10 pods cardamon
- 10 whole peppercorns
- 1/2 teaspoon fennel seed
- 1/4 cup organic loose rooibos tea
- Carbohydrate 4.94374069648358 g
- Cholesterol 0 mg
- Fat 1.52110697746978 g
- Fiber 2.73235723473564 g
- Protein 0.533981314163892 g
- Saturated Fat 0.399967539535659 g
- Serving Size 1 1 (482g)
- Sodium 36.960958895996 mg
- Sugar 2.21138346174794 g
- Trans Fat 0.462297745972795 g
- Calories 26 calories
Place all ingredients in a pot and bring to boil Reduce and leave pot on stove with mixture at a rolling simmer for 30 minutes Turn off heat; allow mixture to remain in pot overnight to continue steeping without heat Strain mixture into a 1 quart mason jar –you will have between 3-4 cups of chai concentrate Fill a glass with ice, 1 cup chai concentrate and ¼ cup almond milk (or milk of your choice) Add stevia (or agave nectar or honey) to taste (optional) Serve
