← Nouns Cooking · Plant-Based

Ingredients

• 350 ml Water
• 1 Cinnamon stick
• 6 green cardamom pods, lightly crushed
• 4 Cloves
• 4 black peppercorns
• 1 Star anise
• 2 cm piece Ginger, sliced
• 2 strong black teabags (Assam or breakfast tea)
• 300 ml oat or soy milk
• 1 tbsp Maple syrup, or to taste
• 1 pinch ground cinnamon, to serve

Method

1. Put the water, cinnamon stick, cardamom, cloves, peppercorns, star anise and ginger in a small pan. Bring to the boil, then simmer gently for 10 min so the spices really infuse.
2. Turn off the heat, add the teabags and leave to brew for 3–4 min, then squeeze them out and remove.
3. Add the milk and maple syrup and warm over medium-low heat until steaming, without letting it boil.
4. Strain into mugs. For a café-style foam, whisk hard or blitz with a milk frother first. Dust with cinnamon.

Tips

• Soy and barista oat milks froth best.
• Make a big batch of the spiced tea base and keep it in the fridge for up to 5 days; just add hot milk.

Sources

Written in our own words after cross-checking these recipes:

Minimalist Baker BBC Good Food