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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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In place of the dried spices that traditionally go into chai, we used scented geranium leaves and anise hyssop, which we grew in our test garden. Ingredients:
1/4 cup fresh nutmeg geranium leaves |
3 fresh anise hyssop flowers |
1 cup hot brewed black tea, such as english breakfast |
1 cup plain soy milk, warmed |
2 tablespoons sugar |
Directions:
1. Put geranium leaves and anise hyssop flowers in a heatproof container. Pour 1 cup boiling water over them and steep 15 minutes.
2. Strain and divide liquid between 2 mugs. Pour 1/2 cup each tea and soy milk and 1 tbsp. sugar into each mug. Stir to combine.
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