I've learned to make his recipe over the last year or so, but I now do some modifications of my own like adding more ginger or some star anise. Here's the basic recipe and instructions.
- 1 carton Pacific almond milk (vanilla if you want it sweet)
- 8 cardamom pods
- 1 thumb size piece of cinnamon -- about 1/2" of a stick - not a lot though maybe more if you use Ceylon (soft sticks) than if you have Cassia (hard sticks).
- 4 white peppercorns
- 4 cloves
- 4 thin slices of fresh ginger
- scant 3 Tb of loose Assam tea -Recommended: Brooke Bond Red Label Tea or Taj Mahal Tea (available at Indian markets). Large leaf teas do not work as well, but usable in a pinch, as are tea bags, though not recommended.
- Pour almond milk into pot.
- Turn heat on full.
- Crush spices in mortar/pestle or on cutting board with knife handle (careful not to send peppercorns and cloves flying across the room).
- Add crushed spices, tea and ginger to almond milk.
- Bring just to steam -- you don't want it to go past "just starting to simmer" because the almond milk will separate.
- Turn off heat and put on lid, allow to steep 15 minutes.
- Heat on medium to steaming, then remove from heat and serve. Pour through fine metal mesh tea strainer or into a teapot with a fine metal mesh insert.