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Oh My Chai!

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.

Photo by Anita Austvika on Unsplash

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.

Tea Ingredients:

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!

 

Dolcedi Low Glycemic Sweetener

 

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