26 Mar Spiced Chai for Two
Do you enjoy a warm cup of chai tea? We find chai helps us to relax and brightens our mornings. Additionally, chai tea can help improve your digestion, alleviate nausea and pains, boost cell health, improve your immune system, and more!
Did you know that most chai tea mixes available in stores include several additives, including sweeteners? This is just one of the reasons why we prefer to make our own! Our chai recipe is easy and we have included some proposed health benefits beneath each ingredient.
2 star anise
Contains thymol and anethole which help with flu and cough, supports digestion, alleviates nausea
Contains antioxidants, improves liver function, improves bone health
1 3” cinnamon stick
Contains antioxidants, lowers bad cholesterol and blood pressure, regulates blood sugar
8 cardamom pods
Contains vitamin C, clears sinuses, supports digestion, may prevent cavities
1 medium coin of ginger (1/2” thick, size of a quarter)
Improves circulation, helps digestion, alleviates nausea, reduces inflammation
8 peppercorns (you can reduce this, but please do not skip it!)
Helps pancreas make digestive enzymes, contains antioxidants, reduced inflammation
10 leaves fresh mint
Helps with symptoms of IBS, improves brain function, relieves indigestion
4 tbsp black tea, loose leaf if possible
Supports heart function, reduces blood pressure and stroke risk, regulates blood sugar
1 cup milk of choice (we suggest rice milk)
dried cinnamon to garnish
- Heat 3 cups water over medium heat
- Heat a 2 quart saucepan over medium heat
- While stirring often and keeping the pan on the burner, add the cinnamon stick to the 2 quart saucepan. Brown both sides. This should take 1-2 minutes.
- Add star anise and cloves. Stir for 1 minute.
- Add cardamom and peppercorn. Stir for 2 minutes or until they have both danced for 30 seconds.
- Carefully add 2 cups of hot water. Stir for 30 seconds.
- With the remaining water, fill your mugs to preheat them.
- Add in the black tea. Stir for three minutes.
- Add in your milk of choice.
- Raise the heat to high. The goal here is to fast boil the chai 3 times so that the froth builds until it reaches the top of the pan before you raise it off the burner. Take care not to let it boil over.
- During the last boil, crush your mint leaves with your fingers and drop them in.
- Empty the hot water from your preheated mugs and strain the chai while you pour it into each mug. Dust the top with some dried cinnamon. Enjoy!