Anti-Inflammatory Turmeric Chai
This is a simple recipe for a thick and rich spicy chai, laden with golden turmeric anti-inflammatory goodness. Cook up this base, and keep it in your fridge for up to a week for a dose of love to your body.
“Enjoy this soothing turmeric chai, during these cold winter months.”
Anti-Inflammatory Turmeric Chai
Ingredients
1/3 cup scrubbed fresh ginger root, chopped
¾ cup scrubbed fresh turmeric root, chopped
1 teaspoon cardamom
¼ teaspoon clove
1 ½ teaspoon cinnamon
½ teaspoon black pepper
1 cup coconut milk
15 drops liquid organic stevia
1 cup unsweetened non-dairy milk such as hemp or almond
Preparation
In a high speed blender, combine the ginger and turmeric with 1 cup of water on high speed for 1 minute.
Reduce speed to 50% while adding another cup of water slowly and increase speed to high for 2 minutes.
Toast spices in a medium pot on medium heat until lightly smoking.
Strain turmeric ginger liquid into spice mixture slowly, pressing through solids so as to extract as much liquid as possible
Add coconut milk, stevia, and 3 more cups of water. Bring to a light boil and immediately reduce heat to low for 30 minutes.
Cool, and store.
Reheat as desired, and drink it all day long!
