Warming Chai Tea Recipe

This Chai Tea Recipe is a great way to add medicinal value to your food. It is packed with antioxidants and nutrient dense spices. Not only is it delicious but since I can get you to make it yourself at home, you can control every spice to make it unique, just how you like it.

This recipe is versatile and can be caffeinated or caffeine free. It can be made strong or light. It is also vegan and gluten free!

Benefits of Chai Tea:

Chai Tea is a digestive that has anti-inflammatory and antioxidant properties.

A little about the herbs and spices:

When utilizing the bark, seed and root of plants. These plant parts need a bit of time to simmer on low heat with the lid closed to extract their medicinal properties. For best results this would be the preferred method.

When purchasing spices, opt for fresh and organic ingredients where possible. Store your spices in a dark cool place and use within 6 months.

Cinnamon is a bark and there are two types of cinnamon. One can actually be toxic to your liver when used in large quantities. If you have the Cassia cinnamon at home, do not try to break it down. Simply add the stick to whatever you are preparing, you can use this stick a few times then discard it. It is also a harder bark to grind up. True or Ceylon cinnamon however, can easily be ground into a powder form and utilized, it does not have liver toxicity capabilities.

Servings: 2

INGREDIENTS

Fresh ingredients:

• 2 cups of your choice of non-dairy milk, unsweetened

• 1 tsp freshly grated ginger. (you may use dry ginger instead. I prefer fresh ginger as it is always readily available)

• Optional:

• 1 tsp grass-fed ghee

• Few drops of vanilla extract

• Honey to taste

Dry ingredients:

• 1/4 tsp grated nutmeg (powdered in coffee or spice grinder)

• 1/4 tsp crushed cardamom seeds (powdered in coffee or spice grinder)

• 1/2 tsp cinnamon powder (powdered in coffee or spice grinder)

• 1/8 tsp black peppercorn (powdered in coffee or spice grinder)

• 1/3 tsp all spice (powdered in coffee or spice grinder)

• 1/4 tsp fennel seeds (powdered in coffee or spice grinder)

• 2 petals of anise (powdered in coffee or spice grinder)

• 1 clove bud (powdered in coffee or spice grinder)

• 1 tsp red rooibos tea (caffeine free) OR 2 tsp black tea (caffeinated) (can also grind into powder)

INSTRUCTIONS

1. Blend dry ingredients in a blender, I like to do it in bulk then use their powders in this recipe (i.e. NutriBullet or spice blender). If you would like to store a larger amount for the week multiply amounts.

2. Bring nut milk (and ghee if you chose to) to a simmer on medium heat in a saucepan. Once heated, add freshly grated ginger and dry spices.

3. Cover saucepan and turn off oven. Allow saucepan to sit for 10-15 minutes.

4. You may strain your chai through a fine mesh.

5. When ready to drink, add honey and vanilla extract.

Note:

• I prefer freshly grated ginger but to make things easier you can find dry ginger root to add to your dry ingredients.

• The methods outlined in instructions are essential for preserving the oils in the spice, not overcooking the spices. Note vanilla extract and honey are delicate in their nutrients and should be added off heat to avoid breaking down enzymes and oxidizing flavours.