In a small deep pan at medium heat, add water, sugar, tea leaves, chai masala blend and ginger. Bring to a bubbling boil. 7 to 9 mins
Slowly pour the almond milk. Bring the mix to just about a boil. 6 to 8 minutes.
Strain into a cup and serve hot. Compost the tea leaves.
Note: some plant milks tend to separate when added to the hot water. Add a Tbsp cold/room temperature water to the boiling water to bring the temperature down. Then pour in the plant milk.
Large batch Chai Spice/Masala blend: Grind 3/4 cup green cardamom pods, 1/4 cup cinnamon sticks or 2 Tablespoons cinnamon powder, 1/4 cup cloves, 2 Tablespoons whole black pepper, 2 to 3 Tablespoons ground ginger. 1/2 teaspoon fennel seeds(optional). Store in airtight container. Change the quantities around to preference. Add more ginger for a winter chai masala. Add a tsp of nutmeg and all spice for variations. Use the spice blend in ice creams, doughnuts, caramel, bread, granola and more.Nutritional values based on one serving