In place of the dried spices that traditionally go into chai, we used scented geranium leaves and anise hyssop, which we grew in our test garden.
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- 1/4 cup fresh nutmeg geranium leaves
- 3 fresh anise hyssop flowers
- 1 cup hot brewed black tea, such as English breakfast
- 1 cup plain soy milk, warmed
- 2 tablespoons sugar
- 1. Put geranium leaves and anise hyssop flowers in a heatproof container. Pour 1 cup boiling water over them and steep 15 minutes.
- 2. Strain and divide liquid between 2 mugs. Pour 1/2 cup each tea and soy milk and 1 tbsp. sugar into each mug. Stir to combine.
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