Immune boosting deliciousness…
Turmeric is a natural ‘anti-biotic’, anti-inflamitory super spice!
Traditionally ‘Chai’ is made using black tea, Cow’s milk and a lot of sugar. These traditional Chai recipes can have their place. In India Chai is a social currency and without the black tea, milk and sugar it is quite possible that the train stations would stop and India would come to a stand-still. It really is a huge part of life and if you have ever sampled the Chai over there, you will know that it can be quite addictive!
This ‘Spiced Turmeric’ Chai Recipe is a delicious ‘medicinal’ (yet still so yummy) Chai that is warming, grounding, nourishing and calming all year round, through each season and time of the day or night.
It can be made with fresh Almond milk, Rice Milk or purely on water for a ‘dairy-free’ alternative or with a Organic Unhomogenised Cow’s milk for a more grounding, rich brew.
The choice of milk is up to you. Listen to your body and what it feels would be most balancing. Using the purest quality Organic Spices will make a difference, allowing for not only greater nutritional goodness within the spices to be available for your body, good quality spices will also offer greater flavour, aroma and will give your Chai a touch of magic!
- Fresh Turmeric Powder
- Fresh Ginger
- Cardamon pods
- Cinnamon powder & or stick.
- Cloves (optional)
- Nutmeg (optional)
- Fennel seeds
- Rice Milk (Organic Un-homogenised Cow’s milk can also be used).
The secret to this Chai is to use an abundance of fresh Ginger! You can grate the Ginger or slice it finely. The quantity is up to you.
- Pour 2 cups of milk (or water) into your pot
- Add fresh ginger
- Add a teaspoon of cardamon
- Add a 1/4 of teaspoon of cinnamon
- Add a pinch of Nutmeg
- Add a few cloves
- Add a pinch of fennel seeds
- Add 1/2 teaspoon of Turmeric powder and stir
- Allow to boil, then allow to cool down before straining & serving!
Happy spicing, drinking & loving!