Photo by Getty Images/vandzyuba
This spicy chai tea will warm you up for the day ahead. You can choose a base of either classic black tea or rooibos tea for a caffeine-free version. You can also make a larger batch and reheat it as the week goes on. Yield: 2 servings.
- 8 slices ginger root, each about 1/4 inch thick
- 8 black peppercorns
- 1 teaspoon cinnamon powder or chips
- 1 cardamom pod
- Dash of cloves or nutmeg
- 1 tablespoon black or rooibos tea
- Add 4 cups of water to a large saucepan, and place on high heat.
- Add the sliced ginger, black peppercorns, cinnamon, cardamom, and cloves or nutmeg, and set to boil.
- Once boiling, reduce to a simmer, and cook partially covered to reduce evaporation for 15 minutes.
- Add the tea, fully cover, and remove from heat. Allow the tea to steep for 5 minutes.
- Strain, and serve hot, adding sweetener or milk as you prefer. You can also serve it cooled or iced. Store the remaining tea for up to 4 days in the refrigerator.
For more Spicy-Hot Detoxing:
- Do a Spicy-Hot Detox
- Ginger-Chili-Lime Chopped Vegetable and Chicken Salad Recipe
- Classic Fire Cider Recipe
- Iced Hot-and-Spicy Lemon Drink
- Lemon-Garlic Harissa Recipe
- Black Pepper and Ginger Sauce Recipe
Bevin Clare, M.S., R.H., CNS, is a clinical herbalist and nutritionist with a deep love for plants. She holds a master’s degree in infectious disease, and serves as president of the American Herbalists Guild.