It snowed 3″ last night. And, I am still cold! It’s time to make some chai and put on my leg warmers. This recipe comes straight from my rock star yoga teacher, Skye, at Lila Yoga. She brews this at home and carts it to the studio where we sip it post class. I was not a chai fan until I drank this. It’s spicy and tangy. The ginger warms you from the inside out. And, for allergy sufferers, you can’t beat the turmeric and ginger for their anti-inflammatory powers. Cheers!
Last year, I was cooking, Apple and Fennel Salad.
Makes 2 quarts
2 quarts water
15 black peppercorns
20 whole cloves
15 whole cardamom pods, broken open
3 cinnamon sticks
1 tsp ground turmeric
8 – 1/4″ slices fresh ginger
2 black tea bags (decaf or high-test)
1. Mix all the ingredients together, except for tea bags. Simmer on low heat for about 10 minutes.
2. Steep with 1-2 tea bags overnight or several hours. The longer the steep, the better.
3. Strain tea thoroughly and warm up on the stovetop.