YIELD: 2 servings
3 cups of water
Masala chai mix
2 teaspoons rooibos or black tea
1 large Ceylon cinnamon stick, broken to pieces
2 -inch fresh ginger root, sliced
8 cardamom pods, crushed
5 cloves, crushed
1 teaspoon fennel seed
1/2 teaspoon black pepper corns, crushed
2 pitted dates
3 tablespoons ghee or coconut butter
1 teaspoon turmeric
1/4 teaspoon vanilla powder (optional)
1/2 teaspoon nutmeg powder (optional)
Place the water and the masala chai mix in the saucepan and bring water to a boil. Reduce the heat and simmer for 10-15 minutes.
Strain and transfer to the blender.
Add dates and ghee and blend on high for 1 minute.
Add turmeric powder and blend again for a few seconds.
Pour to serving glasses and sprinkle with vanilla powder and nutmeg powder, if using.