There are many Chai recipes online but my contribution is the addition of turmeric. This lovely yellowish orange spice boasts of many medicine properties and has been used in Indian food for thousands of years. I personally suffer with very sensitive skin in the winter, so I was pretty happy to discover this has anti-inflammatory effects and is a very strong antioxidant, both of which are very much needed during the winter! I'm so excited about turmeric that I want to grow it this summer and make my own spice powder. I can just imagine it in lovely small jelly jars.
Recipe for Chai Tea brew:
- Fresh Ginger Root - 1 inch with skin removed
- Whole Cloves - 1 Tablespoon
- Cinnamon Sticks - 2
- Whole Cardamom Seeds - 1 Tablespoon
- Whole Allspice - 1 Tablespoon
- Turmeric - 1 teaspoon (later when I have the root, I plan to use 1 inch like the ginger)
- Water 1 quart and 1 pint
Simmer on medium heat for 30 minutes, the idea is to simmer it down to one quart. Once it's reached one quart, turn off the heat and add two large iced tea bags. Let this sit for at least 30 minutes. Strain the spices and remove tea bags. This should finish as one quarter of Chia Tea.
You may be wondering where is the vanilla? We add this in the final chai tea drink. Some recipes use a vanilla bean and while I don't deny this might make an excellent drink, it's expensive so we opt for the powder in the final drink.
To make Chai Tea:
- 1/2 cup of chia tea brew
- 1/2 cup steamed milk
- 1 tablespoon vanilla powder (we use Nesquik)
- Add sweetener to personal taste
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