Kate Selner of A Nice Cuppa posted this recipe up, which is from Suvir Saran’s Indian Home Cooking cookbook.  Of course, the original calls for cow's milk.  We have altered it just slightly.  Since you are simmering (and careful not to boil) the "milk," a milk alternative will work fine in this recipe as noted.

Be sure to use the milk alternative that suits your diet best (ie rice or soymilk for nut-free).

2 c. milk alternative (soy, rice, or almond)
1 c. water
2 T. loose leaf black tea (or more to taste)
1 ½” cinnamon stick, broken into pieces
1 ½” piece of fresh ginger, peeled and cut into chunks
10 green cardamom pods, crushed slightly
7 whole cloves
4 black peppercorns
1 T. sugar (or more to taste)

Crush herbs and spices, leaving large pieces. Combine all ingredients in saucepan and bring to a light simmer. Do not boil. Turn off heat, cover and steep for 15 minutes. Uncover, return to a simmer; strain and serve hot. Can be chilled.

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