Since large amounts of caffeine aggravate my body’s inflammation, I stick to decaffeinated or herbal drinks. In the summertime, this refreshing beverage is a particular favorite for the way it replicates the coffeehouse experience—minus the sugar. Almond milk enhances the taste of the chai, coaxing out the individual spices and adding a pleasingly nutty sweetness you won’t get with milk.
Serves 8
Brew the tea bags in the boiling water until you have a very strong tea essence, about 1 hour. Strain the essence into a pitcher, discarding the tea bags. Add the cold water, almond milk, and stevia to taste. Chill until ready to serve. Serve over ice.