Chai After Dark

Cinnamon, cardamom, and ginger give rooibos and oat milk a fragrant spiced-tea character. Ginger contributes warmth, cardamom adds a brighter perfume, and cinnamon ties the softer flavors together. Brew the tea properly and warm the milk gently. Ground spices may settle, so stir before drinking. It’s a more layered cup than plain cinnamon milk, but restraint still matters; you want tea and milk beneath the spices, rather than a mouthful of seasoning.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tea bag Rooibos tea
• 1/8 tsp Ground cinnamon
• 1/16 tsp Ground cardamom
• 2 slice Fresh ginger

Make it

1. Warm the milk gently in a small saucepan; do not boil.
2. Add the spices, flavoring, and any fruit. Whisk powders well. If using tea, steep for the packet’s recommended time and remove the bag.
3. Simmer gently for 2 minutes. Strain whole spices or fruit if you like, then pour into a mug.

Benefits

Rooibos with a useful milk choice

A calcium-fortified oat milk adds a bone-and-teeth nutrient to the rooibos pairing. Check the carton when choosing your base; fortification varies.

Cinnamon beside oat milk, rooibos, and cardamom

Using 1/8 tsp of cinnamon adds a sweet-smelling spice note to the warm oat milk, rooibos, and cardamom, bringing aroma as well as taste to this combination.