Makes a yummy light dessert, lunch snack or breakfast alternative. Add bananas just before eating.
Makes 4 servings.
2 cups almond or soy milk
4 teabags of chai tea
3 Tbsp cornstarch (organic is non-gmo)
1/3 cup evaporated cane juice or 1/4 cup honey
1/8 tsp salt
1/2 cup semi-sweet organic chocolate chips
1 tsp vanilla
1/2 cup whipped cream (optional)
Heat 1 1/2 cups of the milk until simmering but not boiling. Remove from heat. Place tea bags in the milk, cover and let steep 5-6 minutes. Remove tea bags, squeeze out excess milk. Mix cornstarch, salt and sweetener and remaining 1/2 cup milk. Whisk out any lumps. Stir in chocolate chips and warm milk tea mixture.
Cook uncovered until thick and bubbly, stirring occasionally. Stir in vanilla. Cool and serve with sprinkle of cinnamon on top and whipped cream.
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