The cold snap has hit. Ice covers the car windows most mornings and there is condensation on the inside house windows. The animals have a thick coat and seem to be enjoying the cool air. The frogs are rather loud letting us know the water is high and lovely for them. Despite all this lovely winter celebration taking place around us we humans are back to fighting colds, flu and the general “geeze it’s cold” blues!
Assuming a few are like me coffee is wonderful but not truly as warming as tea nor as hydrating. I had lost my voice that Friday and on Sunday it had still not returned fully and in truth barely partially. My lovely local coffee house purveyor decided the answer was a spicy chai with a kick of cayenne. WHOA BABY!
So in honor of Alexis and her spicy chai with cayenne kick I created a recipe to boost the healing powers a bit higher. Just to note in India chai is not spiced as it is here in the US. And this particular recipe is really a healing recipe.
Smoothie Essentials has a number of boosts that may be added to this recipe to increase it’s healing. I personally like
blended into my drinks. The way I do that is pretty simplistic. Using a hand blender I blend it into a bit of cold water, soy or milk since hot tends to deteriorate certain vitamins. This then becomes my cooling for my drink and is blended into the drink at the very end of my creation process.
The general recipe:
For one serving of chai I use per person 1 teacup of water, 1 heaping teaspoon of loose black tea, 1 teaspoon of sugar, and 1 teacup of milk. This provides more than one cup of chai per person! I do it this way for a couple of reasons. First of all, some of the water evaporates while boiling, Secondly, some people may want a second cup of chai. If I prepare chai in the way described above, I generally have just the right amount for all present, and everybody is happy.
Place 1 teacup of water into a saucepan.
Add 1 heaping teaspoon of loose black tea leaves into the cold water. (Some Indians like to mix Lipton Red Label tea and Lipton Green Label tea. The mixture does provide a nice blend of flavor.)
Bring the water to a boil, and add in 1 teaspoon of sugar, and boil for 1 minute.
Add in one teacup of milk, and heat to boiling. Allow to boil for about 30 seconds, stirring so it doesn’t boil over.
Strain and serve.
The updated recipe:
- 1 teacup of water
- 1 teaspoon tea – I love using peach black tea it gives such anice sweet taste and smell and can be used without any sweetner.
- 1 teaspoon local honey **Local honey helps build resistance to local allergens.
- 1 teacup of milk – regular, soy, almond – whatever you enjoy
- Now for the spices – 3-4 tablespoons *Spice Mixing is below – I encourage you to create a flavor that fits your personal tastes. Also a bit of research on the healing properties of the spices (much too much info to post into this small space) and one can improve their daily health.
Place 1 teacup of water into a saucepan.
Add 1 heaping teaspoon of loose black tea leaves and 3-4 tablespoons of spices into the cold water. Bring the water to a boil, and add in 1 teaspoon of honey, and boil for 1 minute. Add in one teacup of milk, and heat to boiling. Allow to boil for about 30 seconds, stirring so it doesn’t boil over.
Strain, stir in the blended milk with vitamins if you have chosen this and serve. Now should you want to bring the temperature up and thus your temperature up add a bit of cayenne to the top.
Mixing chai spices at home
Make and use your spice mix by weight. For best results, use whole or broken spices, not ground! To make 3 ½ ounces, start with about an ounce of shelled green or black cardamon and a half ounce of cinnamon bark. Then be sure you use some clove and ginger, and make up the weight from your favorites from this list:
Black pepper, cracked HOT!
Mace and Nutmeg
Vanilla bean (American addition, ala Oregon chai)
Garam marsala (Rajah brand is best) or Chinese five spice powder can be mixed half and half with cardamon for a quickie shortcut chai spice. It tends to be hot-flavored.