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It’s easy to grab a box of chai flavoured tea bags from the supermarket, but once you try blending it for yourself it will be impossible to go back! Rooibos is not only caffeine free (for those who are sensitive or get more than enough from coffee!) but it has a distinct, slightly nutty, flavour that works so well with chai spices. Rooibos includes trace minerals like iron, potassium, magnesium, zinc, calcium and sodium – making a great thirst quencher post yoga and a supportive addition to a vegan or vegetarian diet.

If you like drinking this in the morning before heading off to a class or work, double or triple the amounts given here and store in a dark, tightly sealed jar or container.

Feel free to increase the milk to water ratio if you like a mild and milky chai. Any plant milk works wonderfully with this recipe, but I love the natural sweetness of coconut milk.

Ingredients. 2 cups water 1 cup coconut milk 1 cinnamon stick 4 cardamom pods, lightly smashed 4 cloves 1/2 tsp black peppercorns 2 slices of fresh ginger (20 cent coin size) 2 tablespoons rooibos tea or 2 rooibos teabags

Method. Combine all ingredients except for the milk, and bring to a boil. Reduce to a simmer and leave for 10 minutes. Add milk and heat to taste. Serve with cinnamon or turmeric powder, or sweetener of your choice. Ingredients may be used for a second, lighter infusion.


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