Don’t you just love Chai Tea? It’s so fragrant, sweet and delicious. I’ve tried many commercial versions, and some are very good, but Alix taught me how to make delicious Chai Tea at home for pennies per cup. That is one of the benefits of having a daughter who worked in a café for four years!
In clear glass jars, the pretty shapes and colours of the spices and tea leaves show through. Throw on a ribbon and tiny card to make a fragrant and personal gift.
The spices in this tea blend are rich in minerals, antioxidants and protective phytochemicals. Most have anti-angiogenic properties, which are helpful in cutting off the blood supply to tumors.
Here is a very simple version of Chai Tea, which must be brewed in a loose tea pot. Use Green, Oolong or Black tea, caffeinated or de-caffeinated. Crush the large spices in a mortar and pestle, with a rolling pin or in a coffee grinder if you wish.
Buy fresh ginger root, slice, then chop in very small pieces. Spread out on a plate and cover with cheesecloth until dry, 3 or 4 days. You can make the blend ahead and add the ginger later if you like, or add fresh ginger slices to your tea when brewing.
Chai blend:
- 2-3 cups loose Oolong tea leaves
- 1 tablespoon coriander seeds
- 1 tablespoon cardamom pods, partially crushed
- 2 cinnamon sticks, partially crushed
- 1 tablespoon cloves, partially crushed
- 1 tablespoon black peppercorns, partially crushed
- 3 tablespoons chopped dried ginger
- 2 star anise, partially crushed
Blend the tea and spices and store in a tea container or glass jar.
To brew:
Place 2 tablespoons of loose tea in a pot and pour boiling water over. Let steep for 10 minutes.
Serve Chai Tea with Fresh Raw Nut Milk, and a quick squirt of raw agave nectar, after a spicy meal like, Alix’s Chickpea Curry.
Tip:
Try tweaking spices, like adding more cinnamon, or crushing it finer, until you get a rich flavor that you really enjoy!
Very nice article! Thanks for sharing it with us!