Hot Soy Milk with Chai Spices

I made this drink to myself one morning, with the intention of adding black tea and turn it into chai, but it was so good on its own that I just eliminated the tea part. I am not a breakfast person, and this subtly spiced and lightly sweet drink wakes me up when I don’t feel like eating much.


Sometimes I don’t like the commercial chai mixes, because they have too much clove for my taste. The strongest flavors in my combination of spices come from star aniseed and ginger. I have doubled the recipe a few times to serve both me and Heikki, using only one star aniseed but double amounts of everything else.

Here’s what I put in the pot:

  • 2 dl sweetened soy milk
  • 1 dl water
  • 1 star aniseed
  • 1 clove
  • two slices of a fresh ginger root
  • 4 whole cardamom pods
  • 1 cinnamon stick (the inexpensive kind from the Asian grocery)

First, I pressed the cardamom pods with my fingers so that they crackled a little, and broke the cinnamon stick in a few pieces. Then I placed the spices and the water in a cooking pan, and brought it to boil. I let it boil, covered, for five minutes, then added the soy milk to the pan, and heated on medium heat until bubbling. Now, I removed the cooking pan from heat, let the beverage sit for a few more minutes, then poured it in a glass through a tea strainer, and enjoyed my drink.

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