Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

This isn't my recipe-- it's adapted from a recipe in Canadian House and Home. It looked good and I've been meaning to try it for a couple of weeks, so we had it last night for dessert. Their recipe called for Darjeeling tea, which I didn't have, so I used Ceylon orange pekoe.

ICED CHOCOLATE CHAI FOR TWO
This was very refreshing, creamy, and not too sweet. An interesting variation on traditional chai! You can multiply this.

1 cup water
2 orange pekoe tea bags (a good strong, aromatic one-- OR, for caffeine-free, use plain Rooibos tea)
1/ 3" stick of cinnamon
6 cardamom pods
5 whole cloves
2 cups soy milk or almond milk
1 Tbs. organic unsweetened cocoa powder
1 1/2 Tbs. sugar
ice cubes

In a small stainless steel pot, simmer the water, tea bags and spices for 10 minutes, covered. Meanwhile, whisk the cocoa, sugar and soy or almond milk together (if you heat it a little in the microwave, the cocoa will mix in better). Add this to the tea mixture after it has simmered 10 minutes, and then simmer on low 10 minutes more. Strain through a sieve and chill the mixture. Serve in two tall glasses over ice cubes.

Enjoy!