The 30-Minute Vegan - Mark Reinfeld [18]
• If you want to enjoy a unique syrup for pancakes, waffles, or French toast, simply follow step 1.
INDIAN CHAI LATTE
Chai in India comes in almost as many varieties as curry, so the elusive “authentic” Indian chai remains a matter of taste. This thick, spicy, and mildly sweet recipe uses a very simplified method with fantastic results.
MAKES FOUR 12-OUNCE SERVINGS
¼ cup cardamom pods
⅓ cup (2- to 3-inch-long) cinnamon sticks
½ cup fresh ginger, chopped small
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
6 cups rice milk (see Tips and Tricks)
2 tea bags black tea (optional), such as harmutty or a breakfast tea,
or 1½ teaspoons of loose leaf tea
2 tablespoons pure maple syrup or ¼ cup brown rice syrup
1. Place the cardamom pods and cinnamon sticks in a blender and pulse-chop two or three times to break them up a bit. Don’t blend them into a powder. Place them in a pot with the ginger, peppercorns, cloves, and rice milk. Bring the mixture to a boil over low heat, and simmer for 10 to 15 minutes.
2. Turn off the heat and, if desired, add the tea, and steep for 3 to 5 minutes (depending upon the tea). Strain the liquid through a fine-mesh strainer and return to the pot over low heat.
3. Add the maple syrup and whisk. Serve immediately.
Tips and Tricks
For this recipe we recommend using rice milk over soy or other milks because it won’t thicken as much as it cooks. If you are using another milk, you may want to dilute the milk with water by one quarter to one half, depending on the thickness of your choice of milk.
Variations
• Try using allspice, anise, coriander, and nutmeg along with, or instead of, some of the spices listed here.
• Try substituting green tea, such as gunpowder, for the black tea. Also try using red teas such as rooibos, vanilla rooibos, or African honeybush tea. You can even substitute more robust teas such as Earl Grey, smoky Russian caravan, or Mate.
If You Have More Time
If you wish to use a fresh nut milk from page 42, replace the 6 cups of rice milk with 4 cups of water, and follow all of the other directions. To serve, combine ⅓ cup of nut milk and ⅔ cup of chai. Fresh walnut milk is a stellar choice. Letting the walnuts soak for a day or two before making the milk releases most of their bitter tannins, leaving a sweet nutty flavor instead.
BASIC NUT MILK
A revolutionary and certified cow-free way to enjoy milk, this is a favorite in our home and a must-have for raw food preparation. Try it with almonds, macadamia nuts, sesame seeds, Brazil nuts, or any of the seeds and nuts in the chart on page 43. Use this base recipe to create countless varieties of nut and seed milks. Each combination will provide its own unique flavor. Experiment with macadamia-pine nut, almond-hemp seed, or walnut-cashew milk. Partake of this milk in all recipes that call for milk or on its own as a refreshing beverage.
MAKES 1 QUART
1 cup shelled nut or seeds
4 cups water
1. Rinse the nuts well and drain. If you have more time, as well as for best results, see the chart on the next page for recommended soak times.
2. Place the nuts in a blender with the water and blend on high speed for 30 seconds or until creamy.
3. Strain the milk through a fine-mesh strainer, cheesecloth, or fine-mesh bag. If using a fine-mesh strainer, use a spoon or rubber spatula to swirl the nut meal around, which allows the milk to drain faster.
4. If desired, sweeten with agave nectar or maple syrup to taste.
Variation
• This recipe also works for rice milk. Just follow the ratios, using uncooked brown rice and water. It’s a convenient way to save on packaging; it’s fresh and tastes better!
Nut, seed, and rice milks will last for 3 to 4 days when stored in an airtight glass jar in the refrigerator.
If You Have More Time
Soaking Chart
For increased nutritional value and to enhance digestion, rinse nuts or seeds well and place them in a bowl or jar with water in a ratio of one part nuts/ seeds to three or four parts water. Allow