Using a mortar and pestle grind the cardamom seeds until they become a powder, then add the cacao powder, cinnamon and turmeric, and stir together.
To make the chai-ocolate
Gently heat the Almond Breeze® in a medium saucepan. Once warm (but not boiling) carefully whisk in 1 tablespoon of chai mix, then add 1 tablespoon of date syrup (to taste). Stir together until hot and pour into your cup and enjoy.
For the ultimate hot chai–ocolate we recommend using 1 tablespoon of chai mix per 250ml hot Original Almond Breeze®.
Store remaining dry hot chai-ocolate mix in a glass jar with a screw lid, for up to one month.