+ yvette, cinnamon and vegan vanilla chai +

No, no, I am not talking about a girl and her terrier up there. Cyclone Yvette knocked on our doors this morning with gusts of wind and rain and 10 degrees Celsius. I was so right when I said there were days in the spring appropriate for chai.  I have been waiting to share my recipe for the vegan version with everyone, and I felt this was the perfect opportunity. Excuse the unstyled pictures -  I did not plan to write this post today.

A couple of weeks ago I found out something that changed my world view. I have loved - what I thought was -  cinnamon all my life, and I took every opportunity to sprinkle it on my food and drinks. Little did I know that what I was actually using is another type of tree bark called cassia, practically the cousin of true cinnamon. I read an article about these two on Dr. Joel Fuhrman's site. I immediately felt the urge to order some of the real deal on eBay. It is a little more expensive, but boy, did I not regret my decision! I got a bunch of sticks in the post not long afterwards. They came from Sri Lanka. The fact that this was the first time I got something from there was enough to get me excited, but when I opened the packet, it was pure ecstasy! The  intoxicating aroma filled my airways instantly. The appearance resembled the old stuff - kind of. But the scent...I'm telling you it smelt like some sort of FLOWERS I had never sniffed before. I could compare it to the difference between vanilla aroma and the real bean. I am a convert. And I ain't going back!

Now on to the recipe:

I usually make a big *ss mug for the both of us (0.5 litres each),  but sometimes I make a smaller serving (0.33 litres each). I'll let you know the details for both below.

Ingredients (Serves 2): 

For the spice mix: 

• 1/2 stick true cinnamon
• 1/2 tsp anise seeds or 1 small star anise
• '/2 tsp vanilla bean powder
• 4 black peppercorns
• 4 cloves
• 2-3 cardamom pods 
• 1/2 tsp ground ginger (optional - can use fresh when steeping tea)

For the tea: 

• 1 part water 
• 1 part plant milk (I like to use a little bit of coconut and oat milk - one kind will work fine)
• 6-8 dated, pitted 
• 2-4 tsp loose leaf black tea (good quality! I used Darjeeling - Orange Pekoe grade) 
• 1-3 tsp chai spice 
• 2 "coins" of fresh ginger (if not using dried in spice mix) 

Instructions: 

Step 1: Crush your spices in a mortar or run them through your spice mill /coffee grinder until fully powdered. 

Step 2: Pour the liquids into a small saucepan along with the pitted dates and bring to a simmer. 

Step 3: Once the dates soften, fish them out and dump them in your blender with a couple tablespoons of the water-mylk mix. 

Step 4: If you don't mind tea grounds in your cup, add your spices too. 

Step 5: Blend until smooth - this is your "chai concentrate". 

Step 6: Raise the heat under the pan while you add the tea leaves and the ginger (and other spices if you haven't done so). 

Step 7: Bring to a rolling boil 3 times, lowering the heat right before it overflows. 

Step 8: Turn down the heat and let it cool for a few minutes. 

Step 9: Strain into your blender mug and blend away once more.  

Step 10: Serve and enjoy! Possibly in bed. Don't burn your tongue like I always do. Sprinkle more spice on top. 

The result will be a steaming, foamy, sweet and delicious mug of awesomeness. Here's to chilly days!