Flavored Nutmilks: Chai-Spiced Almond Milk

The weather is getting warmer and it's feeling like spring in NYC! This time of year always puts me in the mood for spring cleaning (I guess that's why people call it that), so I have been foraging through my closets and shelves to clean out everything I don't need.

Side note: While I haven't read the trendy Marie Kondo's book on tidying up, I totally agree with her philosophy of ridding everything that doesn't serve a purpose and "spark joy" in one's life. I used to be a major hoarder, and notice this new mindset completely changing my outlook on well, everything in life too.

While organizing my dry foods storage to clean out expired items and such, I came across this bag of Holiday Chai tea that I had gotten during my first visit to MontrĂ©al at Spice Station in Mile End. I was really surprised that I hadn't used it yet, but then got hit with a craving for a chai-tea latte. Instead, what resulted was an idea to flavor any milks, nutmilks or cow's/goat's milk, with tea! 

I don't know why I haven't done this before, but it's a game-changer for a flavorful breakfast. Since I'm the rather predictable type when it comes to my breakfasts, it can get a little monotonous and routine. Not only can you drink the flavored nutmilk straight, hot or cold, you can also use it in the following to give it an extra kick of spice while remaining healthy: 

Making it is so easy. All you need to do is bring whatever milk you're using to a simmer over medium heat, add whatever flavor of tea (tea bags are easiest for cleanup, but loose leaf tea can just be strained with a fine-mesh strainer after cooking), and reduce heat to low to simmer for about 5 minutes. You can steep for longer if you want stronger tea, but not too long to let the tea get bitter! I also recommend stirring occasionally if you're using nut milk, as it can get a little clumpy from heat.

Give it a try, and let me know what you think!