SWEET AND CREAMY COCONUT CHAI

Cocoa nibs and coconut milk lend complexity to this warm spiced Indian tea. For a caffeine-free version, use decaffeinated black tea bags.

MAKES ABOUT: FIVE 8-OUNCE CUPS (5 SERVINGS)

INGREDIENTS:

• 4 cups plain unsweetened almond milk
• 1-inch piece of fresh ginger, thinly sliced
• 16 whole cardamom pods
• crushed 10 whole cloves
• 1 cinnamon stick
• 6 whole peppercorns (black, green, or pink)
• 1/2 teaspoon ground cacao nibs or unsweetened cocoa
• 6 unflavored black tea bags or sachets, such as English Breakfast or Darjeeling
• 1 cup canned light coconut milk (about 1/2 can), well shaken (at room temperature)
• 1/4 cup plus 2 tablespoons agave nectar

INSTRUCTIONS:

1. ADD the almond milk to a medium-large saucepan, and bring to a simmer over medium-high heat.
2. MEANWHILE, place the ginger, cardamom, cloves, cinnamon, peppercorns, and cacao onto a medium piece of cheesecloth. Form into a bundle, and tie with kitchen twine.
3. ONCE the almond milk has come to a steady simmer, stir in the spice bundle and tea bags.
4. Cover the pot and turn the heat to low. Simmer for 5 minutes.
5. Remove and discard the spice bundle and tea bags.
6. Turn off the heat and let the pot sit on the hot burner for 5 minutes.
7. Stir in the milk and agave. Ladle the warm chai into mugs, and serve.