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My Favourite Dairy Free Hot Drinks: Chai & White Chocolate

Posted Jan 04 2012 5:41am

It’s raining…it’s snowing…it’s windy…in any case it’s bloomin’ cold outside!…and you’re all cosy indoors, that open fire roaring and crackling away (imagination, my friends, is a wonderful thing)…all you need now is a wonderful winter warmer.  Here are two of my favourite dairy free options. Both recipes have a mild taste, not too sweet, not too strong. I think they’re just right. They can be made using any non-dairy milk of your choice – nut milks, amaranth, quinoa, gluten free oat, rice, coconut.

serves 2

The Real White Chocolate Cuppa

Why do I call this a real white chocolate cuppa? Well, that’s because it’s made with cocoa butter – minus the milk powder, hydrogenated oils and whatever else commercial white chocolate has added to it. This is the real deal my white chocolate loving friends, the real deal.

- Grate 2-4 T cocoa butter into a pan with 1 liter dairy free milk of your choice (I use almond or oat milk but prefer oat milk for this)
- Warm up, but do not boil or you’ll loose the qualities in the raw cocoa butter
- Add 1 t vanilla powder
- Add 2 T coconut palm sugar
- Give it a blitz in the blender for that creamy, frothyness we love in a good hot chocolate.

white choc

Maria’s Chai Tea

This recipe was sent to me by my lovely client Maria who insists that this is the best chai recipe in the world!

 

Dairy Free Chai

Ingredients

  • 1/2 liter water
  • 3-4 cm finely chopped ginger
  • 1-2 cinnamon sticks
  • 1/2 - 1 t cloves
  • 5 cardamom pods (sliced open, shell discarded)
  • pinch nutmeg
  • 1/2 liter nut mylk
  • black tea bag optional
  • 1-2 t coconut palm sugar or other sweetner

Cooking instructions

  1. Boil all the ingredients up in the water for about 5 minutes
  2. Optional: add black tea to the above
  3. Add your dairy free mylk of choice
  4. Heat so that the flavours blend but do not boil
  5. Sieve
  6. Add your sweetener - coconut palm sugar, molasses, honey

 

We make this without the black tea simply because we don’t have any at home – we’re herbal tea drinkers. Although, in Maria’s words “if you add a bit of black tea to the boil it’ll taste more like the real mccoy and following my bible / ayurvedic book – ‘ayurvedic cooking for self healing’, usha lad and dr vasant lad – the cardammom will help neutralize the effects of the caffeine, up to you lah (as they say in Singapore)“.

In case you’re wondering about being able to leave the sweetener out, here’s Maria’s answer “in ‘chai cases’ you MUST add some sweetener, I normally add a tad of molasses”.

What are your favourite dairy free, refined sugar free winter warmers?

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