‘Tis the season for everything pumpkin. (And why the heck…
Before I knew better, I used to drink (almost daily – egad!) soy-milk tea-based lattes from a popular coffee house.
Now that I know better, I haven’t had one of those soy drinks in a couple of years, but I still get excited by anything masala chai flavoured, especially when those spicy notes meld delightfully with warmed dairy-free milk. Mmmmmm…the beloved chai latte will always remain one of my palate’s besties.
However, try finding a bevvy joint that doesn’t serve up masala chai with tons of refined sugar and loads of gut-irritating emulsifiers, which are oh-so-annoyingly-common in those store-bought dairy-free milks. Yeah, pretty much mission impossible. This maddening dilemma prompted my desire to create a simple and clean chai, one that retains a spicy bite thanks to the addition of fresh ginger.
I hope you’ll soon be steeping and relishing in a cup of this lovely chai. Oh, and don’t underestimate the power of multiple infusions – be sure to maximize your tea leaves and ginger by steeping a second serving. Good quality tea leaves can hold up to at least a second and often third infusion.
Ginger Chai (AIP, Paleo, SCD)
Author: Martine Partridge
Recipe type: Beverage
- 1¼ c filtered water
- 2 tbsp. honey
- 4 tsp fresh ginger diced
- 2 tsp loose leaf tea (My favourite is rooibos.)
- ½ c coconut milk
- ¼ tsp cinnamon
- ⅛ tsp cardamom (Do not use if following elimination-phase AIP, as this is a Stage 1 reintroduction.)
- pinch of cloves
- In a medium sauce pan, place water, honey, ginger, and tea leaves. Bring to a gentle boil. Allow to simmer for 5 minutes. Strain ginger and tea. (Reserve for a second infusion if you like.)
- Return liquid to the saucepan and add remaining ingredients. Stir and heat until simmering gently. Remove from heat and serve.