- 2 teaspoons dried rooibos
- 1 cinnamon stick, broken
- 3 black peppercorns
- 4 dried cloves
- 1 teaspoon dried chopped ginger or 3/4 inch piece of fresh ginger root, peeled and grated
- 1 teaspoon coriander seeds
- 3 cardamom pods, lightly crushed
- good grating of nutmeg
- generous 2- 3/4 cups filtered water
- warmed dairy or nut milk, to taste
- honey, to taste (optional)
- Place all the herbs and seeds in a saucepan with the measured water. Bring to just below boiling point, then reduce the heat so that the water is just bubbling.
- Cover with a tight-fitting lid and let gently bubble away for 10 minutes.
- Turn off the heat and let the chai infuse for another 5 minutes, then strain into 2 mugs.
- Adding just a splash of warmed dairy or nut milk, such as Almond Milk, and a little honey allows the spices to really sing, or for a more traditional (and delightfully comforting) brew, add scant 1/2 cup warmed milk and 1 teaspoon honey.
More from Infuse:• Homemade Tummy Soothing Tea • Berry Antioxidant Infusion Recipe
Reprinted with permission from Infuse: Herbal Teas to Cleanse, Nourish, and Heal by Paula Grainger & Karen Sullivan and published by Hamlyn, 2016. Photography by Mowie Kay. Buy this book from our store: Infuse.
Infuse (Hamlyn, 2016), by Paula Grainger and Karen Sullivan, presents an effective array of creative herbal tea blends for cleansing, rejuvenation, digestion, sleep circulation, soothing the nervous system, and calming the mind. Herbal teas possess the power of nature’s most potent healing ingredients. The following excerpt is from Chapter 2, “Digest and Nourish.”
You can purchase this book from the Mother Earth Living store: Infuse.
Warming, comforting, and deliciously spicy, Indian chai has become popular in the West. In this chai recipe, rooibos (also known as redbush) replaces the traditional black tea for a delicious caffeine-free drink that is bursting with antioxidants and aromatics. It helps to improve digestion, so you can get the maximum nutrition from your food.