Sweet & Spicy Vegan Chai

October 31st / 2017
Beverage

Christina Wypijewska MPH, E-RYT 500, is a former college classmate of mine and a soulmate. She teaches yoga too! At my request, she created this delicious warm winter drink. It’s absolutely delicious and original. I loved it so much I made it twice in one day! The second time I added an orange liquor.  I added Clément Créole Shrubb Liqueur D’Orange.  Amaretto or Grand Marnier would work well too.  

And to strain the spice residue out I used this great tool from Forlife – a Brew-in-Mug Extra-Fine Tea Infuser with Lid.  Also I use this spice grinder when I want to assemble and grind a batch of the spices to cut down on prep time for my individual servings.  Note that I open the cardamom pods and remove the shells and just grind the seeds.

From Christina ::

 When the weather starts to become unpredictable and life feels chaotic, it is more important than ever to establish self-care rituals that are nurturing and grounding. Especially during the fall, drinking warm beverages can soothe the soul. Chai is the word for tea in many parts of the world and Indian chai is a delicious spiced tea with milk. There are many different blends of spices that can be used, and I played with a number of recipes to recreate a sweet and spicy vegan version of chai.

Sweet & Spicy Vegan Chai
 
Prep time
Cook time
Total time
 
This delicious warm drink nourishes you in winter. Note you can prepare several servings of the spices ahead of time and dole out for individual serving to cut down on prep time. I make this at night so that allows me to just spend time heating on the stove.
Author:
Recipe type: Beverage
Cuisine: Indian
Serves: 1.5 cups
Ingredients
  • 1 inch piece of ginger, grated
  • 5 cardamon pods
  • 5 whole cloves
  • 2 whole peppercorns
  • ½ tsp ground cardamom
  • 1 cup water
  • 1 cup unsweetened almond milk
  • 1 tsp coconut sugar (optional)
  • 1 cinnamon stick (optional)
  • dash of ground cinnamon to taste (optional)
Instructions
  1. Grate the ginger and gently crush cardamom (just crack open the seeds), cloves and peppercorns.
  2. Place ginger, cardamom (both ground and hand-crushed), cloves, peppercorns, cinnamon stick and 1 cup water into saucepan.
  3. Bring to a boil and let simmer for about 10 minutes, reducing the volume of water.
  4. Add coconut sugar or sweetener of your choice. Mix well and bring to a boil.
  5. Add almond milk and let simmer for several minutes.
  6. Pour through a strainer into a large mug and sprinkle ground cinnamon on top.
  7. Wrap your hands around your mug and take some time to fill your senses.

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