There’s nothing like a hot tea after yoga practice. It warms me up just right and I always make sure to have a sweet treat with it like my homemade raw chocolate. I especially love chai because it’s spicy, sweet and warms the belly just right. Plus, I never get bored making it because there’s so many different herbs you can add to it.
Chai is said to have its roots dating back 5000-7000 years ago. Back then it was revered as a healing tonic, sweet treat and it was caffeine free. Black tea wasn’t added into the mix until the early 1900s. Fast forward to 2018, I’m adding Somrus, a liquor made from Wisconsin dairy cows and the finest Indian herbs and spices. Don’t worry, it’s gluten free and there’s a dairy free option coming in 2019! Use code CHAI21 for 21% off.
If you don’t have Somrus just add some steamed almond or coconut mylk and a little sweetener like the one I have linked below. It’s a low glycemic sweetener made from apples. I love it because it’s a neutral tasting sweetener and doesn’t have a distinct taste like other low glycemic sweeteners like agave or stevia.
3 Tbsp Ceylon Orange Pekoe or black tea of your choice
1 Tbsp fresh diced ginger
1 Tbsp whole cloves
1 Tbsp Black Peppercorns
6 Cardamom pods – broken up
Add all ingredients to 4 cups of water and bring to a boil for 3 minutes. If you have a tea thermometer, bring the water to 212 degrees.
Add the following and bring the chai to a simmer
½ Cup Almond or Coconut mylk
¼ Tsp salt
Strain the tea and add 1/2 Cup of Somrus
Sprinkle with cinnamon and EnJoy!