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Tuesday, March 9, 2010

Chocolate Soy Chai

My new-found interest in soy milk has sparked an onslaught of recipe fun.  I'll be honest- I'm not a big fan of the plain flavored soy milk yet (though I see it as an acquired taste and I suspect it won't be long before I'm there), but I love the protein that it brings. Great for a quick protein snack. So I've been testing recipes using soy milk instead cow's milk.  This one works absolutely wonderful.  It's warm, tasty and chocolaty and you'll never guess it's soy.  I do highly recommend using Silk brand soy milk as the taste is superior.

Tips and Techniques:  This is a small batch, only 2 cups worth, I would double this next time as both of us wanted more.  I used English Breakfast for my tea, but feel free to change up the tea to vary the flavor.  And you could use regular chocolate milk in place of soy- just be careful to not scorch either of them.

Chocolate Soy Chai

2 star anise pieces
2 cinnamon sticks
4 cloves
1 bay leaf
6 black peppercorns
2- 1" hunks of fresh ginger, peeled and diced
3 cardamom pods, smashed
2 cups chocolate soy milk
2 tsp black tea

Combine all ingredients in a saucepan, simmer on low for 5 minutes- careful not to scorch the soy milk.   Turn off the heat and add the black tea.  Steep for 5-10 minutes (for a stronger tea flavor, steep more towards the 10 minute time frame.)

Strain the chai and enjoy immediately.

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