Toast the whole spices in a pan until you can smell the fragrant. Add water along with ginger and bring to boil. Turn off the flame, cover for 5 minutes.
Turn on the flame, add tea bags and sweetener. Bring to boil and turn off the flame. Cover for 5 minutes. Strain the tea and set aside.
Heat up the almond milk in a small saucepan over medium heat until it begins to simmer.
Use a frother or blender to blend the hot milk until frothy. Pour the spiced chai halfway into a mug, then pour milk on top and enjoy!
This recipe yields 4 servings and has approximately 1g net carbs per serving, depending on the sweetener you use.
