Chai tea is traditionally taken after meals, due to its digestive boosting effects. However black tea in chai is similarly rich in antioxidants and has anti- inflammatory properties, which is more of a reason to drink Indian tea on a daily basis. The spices in chai have been used for thousands of years to promote general health and well-being.
Preparation time: 5 minutes Cooking time: 10 minutes
- 6 Cardamom Pods
- 2 Cloves
- 1 Cinnamon stick
- 1 Star anise
- 2 whole cloves
- ¼ teaspoon of ground ginger (or you can you fresh )
- 2 teaspoons of black tea leaves (or 2 black tea bags)
- 2 cups of water
- ½ cup of organic milk (you can leave this part out and add a small amount of milk in the end when you have poured in your black tea in the cup)
- 3 tablespoons of Honey
- In a mortar, crush the cloves, cardamom pods and cinnamon, or use a coffee grinder.
- Transfer the crushed spices to a small saucepan, add the water and ginger and bring to a boil.
- Remove the pan from the heat, cover and let steep for 5 minutes.
- Add the milk to the pan and bring to a boil (or skip this part and add a small amount of milk into your cup at the end).
- Remove from the heat and add the tea.
- Stir the chai, then strain it into a warmed teapot or directly into a teacup.
Benefits of Indian Spices for Chai:
Cinnamon is thought to increase circulation and open breathing, increase awareness and vitality, and reduce fatigue.
Cardamom is said to benefit the lungs, kidneys, and heart. It is also a mood elevator.
Clove have pain-relieving and antiseptic attributes.
Star Anise It’s used frequently as a cough remedy and to freshen the breath.
Ginger Long valued as a stimulant for the circulatory and the immune systems, ginger has been used to motion sickness.