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Ayurvedic Chai Spice Tea

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AYURVEDIC CHAI SPICE TEA

Raw, Vegan, Vegetarian, Gluten Free, Organic
Recipe for Ayurvedic Chai Spice Tea, Heart to Plate

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

Chai tea is my cozy, loungy and comforting winter drink. It's a combination of spices and tea which are based upon Ayurvedic principles.
(Ayurveda is the ancient, traditional medcine of India.)
 
Chai was designed to create harmony, wellbeing and happiness across all seasons and its' ingredients are believed to have healing properties. Almost every recipe includes ginger, cinnamon, cloves and black, green or oolong tea. All of these spices/herbs have fantastic health benefits.
 
Health Benefits
Ginger
Not only delicious and warming, ginger has some amazing health benefits. It is a strong anti-inflammatory, helps with nausea and stomach aches, and boosts the immune system. Ginger can make you sweat, which is a great thing! Researchers in Germany have discovered that sweat contains a strong germ-fighting substance that helps fight infections.
 
Cinnamon
One of the oldest spices and known as a warming spice in Traditional Chinese Medicine, cinnamon is anti-inflammatory, anti-microbial, anti-fungal, an antioxidant, helps control blood sugar and cholesterol levels, prevents unwanted blood clotting, improves digestion, reduces fatigue, and boosts brain function.
 
Black tea
Studies have shown that black tea is anti-inflammatory and hydrating, promotes mental alertness, fights bacteria, strengthens the immune system, helps reduce tooth decay, lowers the risk of kidney stones,
stroke and heart disease and
balances cholesterol.
 
 

 

INGREDIENTS

 

TEA

 2 cloves

 1 star anise

 3 cardamom pods

 2 cups milk of your choice

1 tbsp fresh ginger

1 tbsp goji berries

1 tbsp cinnamon

1 tbsp coriander seeds

1 tbsp English Breakfast tea

1 cup hot boiling water

 

1 tsp of honey (or sweetener of choice) per person

 

 

 

METHOD

 

Using a mortar and pestle, bash the cloves, star anise and cardamom pods to release their flavour.

 

Pour the milk into a saucepan and add the bashed spices along with the ginger, cinnamon stick, ground cinnamon and tea leaves.

 

Heat over a medium–high heat for a few minutes until the milk is close to boiling point, then reduce the heat to low and simmer for about five minutes.

 

Add the boiling water and simmer on a very low heat for a further five minutes. Strain or place the chai in a coffee plunger.

 

Add honey to taste and serve.

 

 

 

 

 

 

 

 

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