CHAI TEA
7-8 cups
2 cups Water
6 cups Vermont Soy Original Soymilk
20 Cloves
3 Cinnamon Sticks
1 tsp Cardamom
1 Tbs Freshly Grated Ginger
3 Tbs Peppermint Tea
3 Black Peppercorns
½ cup Vermont Honey
Garnish - Fresh Grated Nutmeg
Place water and all spices in a saucepan, and heat to boiling. Boil for 3 minutes, reduce heat, add soy milk, honey, peppermint tea (bring water to boil in a kettle, pour over peppermint tea bag, let steep.), black peppercorns. Heat until almost boil, turn off heat, cover and let steep for 10 minutes. Strain, garnish with nutmeg, and serve.
Note: For caffeinated chi, substitute black tea for peppermint tea.
Feel free to use your preferred Vermont Soy flavor.
