|800 ml||almond milk|
|2 tsp||black peppercorns|
|1 tsp||fennel seeds|
|4 tbsp||black tea|
|5 tbsp||agave syrup|
|4 tsp||cocoa powder|
In a large saucepan, combine almond milk, ginger, cloves, cardamom pods, peppercorns, cinnamon stick, fennel seeds, and black tea. Heat over medium heat for approx. 2 – 3 min. until steamy.
Add agave syrup and cocoa powder to pan. Whisk thoroughly to incorporate.
Place a sieve over a cup for serving. Ladle chai hot chocolate into mug. Remove sieve and enjoy straightaway!