Drink, Sweet

Chai Time

If you Know me well you will know that I absolutely LOVE Chai. The warming chai spices, fresh, creamy almond milk sweetened with natural honey is what I dream of.

Chai originates from India and it’s been around for centuries. It was said that this flavoursome drink was a ‘healing spiced beverage’ to be used in AYURVEDA, a traditional medicine practice in which herbs and spices are used for healing.

Traditional chai consists of CINNAMON, CASSIA, CARDAMON, CLOVES, GINGER and PEPPERCORNS. Nowadays, chai can take on many varieties and contain a heap of varies natural ingredients.

I buy my chai dried from a local wholefood’s and it’s made and sourced in India. You can definitely spend a lot of money on quality authentic chai, given its purity and origin, but I can assure you like many things when it’s made well from the people that respect and understand its history, the flavour and quality is always worth the price you pay. I hope one day that I will travel to India and learn to make REAL chai locally. 

When I make chai, I always make it with fresh almond milk and two tablespoons of an organic chai blend – ensure you don’t mistake this form of chai with the processed powdered crap. That stuff really is poison.

Ingredients:

  • 1 cup of almond milk
  • 1 tbsp of organic chai spice 
  • ½ cup water
  • 1 tsp honey

Method:

I place half the cup of water in a saucepan then scoop 2 tablespoons of the chai blend into the pan and place on a medium heat. I wait until the chai is soft and the water has almost all evaporated, I add honey, then fresh almond milk – Steaming the chai on a medium heat will extract the natural flavours from the herbs and spices and you should see a very dark brown liquid form – this is liquid gold!

Place the chai on a very low heat and when your chai is warm and brewed to perfection. Be careful not to let your milk and chai boil as it will split the proteins in the milk, warm it gently, let it brew for a few moments before pouring. Next you can pour the contents through a sieve and strain into a cup. I like to dust the top with some cinnamon powder for extra bitter, sweet flavour.

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