Prep:
5 minutes
Total:
20 minutes
Makes:
2 servings
Utensil:
1 Qt./.9 L Sauce Pan with Cover
Contributed By:
Marni Wasserman
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Ingredients
1
cup
water
(240
mL)
1
stick
cinnamon
4
whole
cloves
1⁄3
inch piece
fresh ginger, sliced
3
whole
peppercorns
1⁄3
teaspoon
whole fennel seeds
(1
g)
1⁄2
teaspoon
nutmeg
(1
g)
1⁄4
teaspoon
whole cardamom
(.5
g)
2
teaspoon
rooibois tea
1
cup
vanilla rice milk
(240
mL)
1 - 3
teaspoons
honey, to taste
(7 - 21
g)
Directions:
- In covered sauce pan over low heat, simmer all of the spices in 1 cup pure water for 30 minutes.
- Add tea and milk, and cover. Increase heat to medium.
- When Vapo-Valve™ clicks, reduce heat to low and simmer for an additional 5 minutes.
- Remove from heat, cool slightly to comfortable drinking temperature and serve with honey to sweeten, or plain.
Directions
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