Herbs for Breakfast: Chai Smoothie

This smoothie’s ginger, cinnamon, and cardamom—and a little caffeine, too—can take the chill out of the morning air and get your engine revving. Substitute decaffeinated tea if desired.


| February/March 1999





Serves 1

This smoothie’s ginger, cinnamon, and cardamom—and a little caffeine, too—can take the chill out of the morning air and get your engine revving. Substitute decaffeinated tea if desired.

• 1 cup boiling water
• 3 thin slices fresh ginger, peeled
• 1/4 teaspoon black cardamom seeds
• 2 dashes cinnamon
• 2 teaspoons loose black orange pekoe tea
• 1/2 bay leaf
• 1 tablespoon slivered almonds
• 1 1/2 tablespoons sugar (optional)
• 1/4 cup silken tofu

1. In a warmed teapot or glass measuring cup, pour the boiling water over the spices, tea , and bay leaf; steep, covered, for 5 to 10 minutes.

2. Strain the tea into a blender jar; rinse the ginger slices and return to the tea with the almonds and optional sugar.

3. Process until smooth. Blend in tofu quickly.





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