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Drink recipe · from the recipe book

Frothy Ginger Almond Chai with Maple

A bold, peppery black-tea chai simmered with fresh ginger and whole spices, finished with creamy almond milk blended until frothy and lightly sweet with maple and a nutty almond butter body.

Frothy Ginger Almond Chai with Maple

Ingredients

  • 1 cup (240 ml)260 gBrewed black teabrewed strong
  • 1 cup (240 ml)260 gAlmond milk, unsweetened
  • 3 tbsp grated18 gFresh gingerthinly sliced
  • 1 tbsp20 gMaple syrup
  • 2¼ tsp12 gAlmond butter, no salt added
  • ½ tsp1 gGround cardamom
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp0.3 gBlack pepper
  • ⅛ tsp0.2 gGround nutmeg

Steps

  1. Slice the ginger thinly before you start heating anything.
  2. In a small pot, combine the brewed black tea, the ginger, the cardamom, the cinnamon and the black pepper; bring to a gentle simmer over medium heat and simmer 5 minutes so the ginger turns the tea spicy.
  3. Pour in the almond milk and add the maple syrup and the almond butter; whisk over medium-low heat until the almond butter melts in and the chai is steaming hot, about 2 minutes, without boiling.
  4. Strain the chai through a fine sieve to remove the ginger slices, then whisk vigorously for 30 seconds until frothy.
  5. Divide between two mugs, half in each, and dust the tops with the nutmeg. Serve hot.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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