Making your own Chai blend is a lot easier than you think, you just add some spices to your milk of choice and warm it in a pan.
I like to toast the spices as it makes them that little bit more delicious, adding more depth to the flavour. I make my own coconut milk to make this tea as it's a lot nicer than shop bought stuff and you can be sure of the exact ingredients you're consuming.
The spices in this blend are useful in aiding digestion, boosting the immune system and full of vitamins and minerals. Break down of health benefits explained below:
Ingredient benefits
Ginger
Great for aiding digestion, contains anti-oxidants, helps to boost the immune system, contains anti-inflammatory properties, may improve blood circulation, good anti-nausea properties and can be beneficial for those with arthritis.
Black Pepper
May increase stomach acid therefore aiding digestion, helpful in weight loss, high in vitamins, minerals & antioxidants, can help with nasal congestion, anti-bacterial and enhances bio-availibilty of other foods we consume. Some studies have also shown it to be good for improving cognitive function.
Cardamom
Boosts immune system, aids digestion, anti-microbial properties, possible anti-depressant properties, has been found to protect against colorectal cancer, anti-inflammatory, anti-asthmatic, may help to detoxify the body and it had been found to be useful for dental diseases.
Cloves
Aids digestion, pain relieving properties, especially toothache, anti-carcinogenic properties, high in anti-oxidants, beneficial for the liver, has been helpful to diabetes patients, can help keep bones strong, boosts immune system, anti-inflammatory and useful to treating headaches.
Cinnamon
Very high in antioxidants, anti-inflammatory, may help to reduce LDL cholesterol levels, helps to manage blood sugar levels, anti-fungal, anti-bacterial and aids digestion.
Recipe
This is pretty much done to your taste, so if there's something you love, then add lots of it! Otherwise try my recipe below, and you might want to make some changes to suit your taste. I love cinnamon so always add extra.
Ingredients
Thumb sized piece of ginger (grated) or 1/2 tsp of ground ginger if you don't have fresh
Generous grinding of black pepper (or 3 smashed peppercorns)
2/3 cardamom pods, cut open and grind the seeds
Tiny pinch of dried cloves or 1 clove left whole
1 tsp of cinnamon or a cinnamon stick left whole
Milk of your choice (I prefer coconut or almond!)
Method
Toast the cardamon, cloves, pepper and cinnamon in a dry pan for 2-3 mins
Add the ginger and milk
Bring to a simmer (not boiling)
Enjoy whilst warm
