Ingredients
- 250 ml water
- 350 ml oat drink, 100 ml of which for frothing
- 12 g choco:MAGIC for the entire recipe
- 2 tsp rooibos tea or 2 tea bags
- 4 cardamom pods or a little morning:SOUL
- 1 small Ceylon cinnamon stick
- 2 cloves
- 3 thin slices of fresh ginger
- 2 thin strips of organic orange peel, suitable for consumption and without the white pith
- 1–2 tsp maple syrup, to taste and optional
For garnishing: a little Ceylon cinnamon and a little finely grated orange peel.
How it's made
- Gently press the cardamom pods so that they break open. Slice the ginger thinly. Wash the orange in hot water and peel off two thin strips of peel.
- Add the water, cardamom or 1/2 tsp morning:SOUL, cinnamon stick, cloves and ginger to a small pot. Bring to a boil and let simmer gently covered for about 5 minutes over low heat.
- Remove the pot from the stove. Add the rooibos and orange peel and let steep covered for another 5–7 minutes. Then strain through a fine sieve.
- Return the strained tea to the pot, add 250 ml oat drink and heat. First stir choco:MAGIC until smooth in a small bowl with 3–4 tbsp of the warm liquid. Then whisk into the chai with a whisk. Sweeten with maple syrup to taste.
- Heat the remaining 100 ml oat drink separately and froth it. Divide the chocolate chai evenly between two large cups, top with the foam and finish with a little cinnamon and a little grated orange peel.
Servings: 2 large cups
Preparation time: approx. 20 minutes
Difficulty: easy
Dietary: vegan and lactose-free
Our JOY tip
The orange should accompany the chai, not overpower it. Therefore, start with two small strips of peel and only add a little grated peel when serving if needed. An oat drink specifically designed for frothing is ideal for a particularly beautiful foam top.
For a stronger tea version, you can replace the rooibos with black tea. Add this only after boiling the spices and let steep according to the package instructions; the orange peel will steep with it.
