Perfect Chai

Created 03 Jul 2018 15:16, Updated 03 Jul 2018 15:16

Rooibos-Nettle Chai

from Lusa Organics blog

2 tsp Cardamon seeds or 2 T cardamon pods (ideally crushed with a mortar and pestle but whole works okay too if your lack of a spice grinder would stop you)
1/2 tsp whole peppercorns
Scant 1/2 tsp cloves
1" x 2" piece of fresh ginger, sliced thin or smashed with the butt end of a knife handle (or substitute 1 scant tsp dried ginger)
1 star anise
1-2 cinnamon sticks or 1 Tb cinnamon bark chips
1/4 tsp chili powder or 1 small whole dried chili
1/2 cup dried nettle
1/3 cup raspberry leaf
1/4 cup rooibos tea
coconut sugar to taste (1-3 tsp per cup, approximately)
milk of your choice

Bring 6 cups water to a boil with the spices. Cover and simmer for 5 to 25 minutes, depending on how spicy you like your chai.

Add nettle, raspberry leaf, and rooibos. (Note: While both nettle and raspberry leaf are safe, healthful herbs, nettle can be a bit drying to your system. In the winter feel free to leave it out if you are feeling dry. I add it because I appreciate the minerals. Listen to your body on this one if you drink it often.)

Remove from heat and steep covered for 15 minutes.

Strain out and compost your herbs. (Or if you simmered your spices for a shorter amount of time, strain out the first batch of chai, then add 4 cups of water to the herbs, simmer covered for 10 minutes, and then remove from heat. Let it steep all day. You'll have a second batch of chai that's almost as good as the first for no additional effort.)

Transfer your chai infusion to a glass jar and store in the fridge for up to a week.

To drink, combine 3 parts chai with 2 parts milk or whatever proportions your palate dictates. Warm and sweeten with coconut sugar to taste (also lovely is half coconut sugar and half honey, or just honey if you don't have coconut sugar on hand).

Fix IE bug

Page tags: chai

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License