Chai Recipes

As the weather is changing, it’s nice to have something warm in your hands to drink. Wouldn’t it be great if that something warm to drink was also not harming your gut bacteria, bones, and adrenal/hormone balance? This is what coffee does. That’s why I love chai. Not the sugar and caffeine laced chai from Starbucks, but chai you make at home in bulk that can last you all season. I make up large glass canisters of different chai recipes and rotate them to suit my mood during the fall, winter and spring. Now I add Pique Tea crystals to my mixture and get even better digestive health and anti-oxidant value from my cup of tea. Try these and let me know what you think!

The word chai simply means tea. There are as many chai recipes as there are people. Many of the common ingredients of chai help with digestion and therefore help maintain the digestive agni or fires. Chai without exception should be served hot to warm. Cold chai is a total oxymoron as any cold liquid will extinguish the fires of digestion.

 

Spicy Chai

1 Black cardamom pod

25 Green cardamom pods

4 Clove buds

¼ t. Black peppercorns

3-4 Nickel sized coins of fresh ginger

Pique Tea crystals of your choice

1 Cinnamon stick

3-4 c Water

1 c Almond or rice milk

Lo han (monk fruit) or stevia to taste

Smash the cardamom pods. Roast the dry spices on a cookie sheet in the oven on low heat. Combine roasted spices with the ginger and water in a sauce pan and simmer 15 minutes on the stove top. Strain, add the milk substitute and reheat the entire concoction to drinking temperature. Add the sweetener and serve.

 

Anise Chai

3 Green cardamom pods

2 Cinnamon sticks

5 Quarter sized coins of fresh ginger

6 Clove buds

2t. Fennel seed

2t Black peppercorn

2 Whole star anise

1T. Roobois tea or Pique Tea crystals of your choice

1 Quart water

1 c Almond or rice milk

Lo han (monk fruit) or stevia to taste

Smash the cardamom pods and combine with other dry spices. Dry roast until fragrant. Combine roasted spices with the ginger and water in a sauce pan on the stove top and simmer for 15 minutes. Remove from heat, add the teas, and steep for 4 minutes. Strain, add the milk substitute and reheat entire concoction to drinking temperature. Remove from heat and add the sweetener and serve.

 

Peppermint Chai

1 T. Fresh peppermint leaves

1 Cinnamon stick

¼ t Ground cloves

1 t. Ground ginger

¾ t. Ground cardamom

1 t. Black peppercorn

Pique Tea crystals of your choice

2 c Water

1 Quart Almond or rice milk

Lo han (monk fruit) or stevia to taste

Combine water, mint, and spices together in a sauce pan and bring to boil. Reduce heat and simmer 20 minutes. Strain and add substitute milk. Heat entire concoction until drinking temperature. Remove from heat, add the sweetener and serve.

 

Enjoy!