In a small saucepan, combine water, maple syrup, grated ginger, cardamom pods, black peppercorns, and black tea bags. As the mixture begins to heat, the spices will start to release their fragrances, creating an inviting aroma in your kitchen.
Bring the mixture to a boil over medium-high heat. You’ll notice the colors deepening as the tea and spices infuse the water. Once it reaches a rolling boil, reduce the heat and let it simmer for 30 minutes.
While simmering, keep an eye on the mixture. The flavors will intensify, and you’ll want to make sure it doesn’t boil over. It’s a good time to prepare your soy milk.
After 30 minutes, check the flavor. If you want it spicier, now’s the time to add another pinch of crushed peppercorns or cardamom.
Next, it’s important to replace any lost water. Add 1 to 2 cups of soy milk back into the saucepan. This will not only enhance the creaminess but also balance the spices.
Raise the heat back to high, carefully bringing it to a boil again. Watch closely, as you want to remove it just before it threatens to boil over.
Prepare your serving mugs by having them ready at hand. Once boiling, take the saucepan off the heat.
Strain the mixture through a fine-mesh strainer or a cheesecloth-lined strainer into a large bowl or directly into your mugs. This step is crucial to ensure a smooth drink without any spice residue.
Finally, serve your Vegan Soy Chai Tea Latte piping hot! You can even sprinkle a bit of cinnamon on top for an extra touch.
