It’s finally raining again in Vancouver.
I love when it rains so hard the drops bounce back up off the pavement. When you can barely see out your window, or you’re soaking wet just from crossing the street and a thunderstorm seems imminent. I like to be one of the brave ones enjoying this beautiful city no matter what the sky throws at us. Running through Stanley Park with my wet hair stuck to my skin, mud splashing up my legs, and my sweat disappearing with the raindrops.
Then I go home and shower, make a steaming chai latte, and curl up with my dog and my boyfriend and a good book.
quarter cup sugar
one cinnamon stick
eight cardamom pods
eight whole cloves
eight whole peppercorns
one vanilla bean, spliced lengthwise
one inch piece of ginger, peeled and sliced
two grates of nutmeg
one star anise pod
two black tea bags
four cups milk (use almond milk if you’re lactose intolerant / vegan)
Spread the sugar across the bottom of a saucepan, and set over medium heat. Stir slowly as the sugar melts and caramelizes.
Remove from heat to slowly pour in the milk. Add the molasses, spices and tea bags.
Bring everything back to a simmer, stirring to re-incorporate the caramel. Turn off the heat, cover and let steep while you jump in the shower (about twenty minutes).
Strain and serve hot – perhaps with some ginger molasses cookies.