Chai-spiced almond milk
As the weather starts to cool and rain becomes more frequent, ginger is a lovely addition to your breakfast, lunch, evening meal or simply in a beautiful spiced and warming drink. Its pungent flavour certainly divides people but its health benefits are impressive. Its slightly sweet and spicy flavour lends itself to a wide range of ingredients from sweet to savoury, in both sauces and baking. Read more about ginger from Dr Libby.
- Add all spices to a small saucepan with 2 cups of almond milk. Bring to a low boil to allow the spices to start to infuse. Turn off the heat and cover, leaving overnight.
- Strain the spice mix to remove the spices and return the liquid to the saucepan over a low heat, adding the vanilla paste and honey. Serve warm.