Making Chai

 
 

This past weekend, Jim and I wanted to treat some very special friends to a nice meal. It is getting colder here in New Jersey, so I wanted to help them feel warm and cozy right away. Aside from making a plant-based meal of stuffed mushrooms, vegetable fried rice, a veggie bean salad, and burgers, and a nutmeg mango crumble, I thought that a warm cup of chai might be a great welcome when they came in.

When I make chai, I always wish that I had all the perfect spices on hand. Sometimes I just have to use what I have around. Sometimes if I don't have cinnamon sticks, I substitute cinnamon powder. The spices in chai are all helpful with digestion and inflammation. I like to make a batch of boiled spices and keep it in a jar in the refrigerator. If you add sweetener to the spices, they will last longer in the refrigerator. You can easily steep a cup of black or herbal tea to add this spicey mixture. You can also have it with or without the milk.

All these herbs can be purchased at an international or herbal store near you.

Ingredients for 6 cups of chai

  • 2-inch piece fresh ginger, cut into thin rounds (** read about the medicinal properties of ginger)

  • 2 cinnamon sticks (or powder)

  • 2 teaspoons black peppercorns

  • 10 whole cloves (or powder)

  • 6 crushed cardamom pods (or powder)

  • 6 cups water for 6 servings6 bags of tea (preferably Darjeeling for a caffeinated version or Rooibos for a decaf version)

  • 2 cups whole milk (or milk substitute) Honey, white or brown sugar

Step 1: Bring the spices to boil in 2 cups of water and let and simmer gently for 10 minutes. Remove from heat. You can save this mixture in the refrigerator to continue on to step two.

Step 2: For 6 servings, add 4 more cups of boiling and water tea bags. Steep for 5 minutes. Discard tea bags. Add milk and sweetener. Strain chai into a teapot and serve hot.

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