Herbal Chai Recipe 475 Food

HERBAL TEA | HERBAL CHAI

Steps:

• In a kettle pan or saucepan, add the water. Peel the ginger and then crush the ginger and cardamom in the mortar-pestle. This is important otherwise you won't get the flavor of ginger and cardamom in the tea.
• Add the crushed ginger and cardamoms to the water.
• Add the lemongrass in the water. I usually cut it into many pieces. So chop them and add to the water.
• Also, add the mint leaves and holy basil leaves to the tea.
• Boil this water and herb mixture for 7 to 8 minutes or till the color of the water changes to a mild yellowish hue. This change of color of the water will be due to the ginger releasing its juices and flavors in the water.
• Add sugar or your preferred sweetener and simmer for 1 to 2 minutes more. You can choose to omit the sugar if you prefer.
• Now, add the tea powder or tea bags and simmer for 2 to 3 minutes or till the water gets a deep hue of red. Tea powder or tea bags can be omitted to make a herbal tisane.
• Add milk. Simmer the tea for 2 to 3 minutes if you are using regular milk or soy milk. Skip the milk if you prefer.
• If you are using almond milk or cashew milk, then just stir the milk with tea and remove from the kettle. Heating further would cause the cashew or almond milk to become slimy and split.
• Strain the Herbal Tea through a strainer right into the cups.
• Serve the Herbal Chai hot as is or pair with snacks.

HERBAL CHAI RECIPE - (4.7/5)

Steps:

• First cup: The foundation to this AIP Herbal Chai mix! Simply add one, two, or all the items from the following cups, depending on which spices you've successfully reintroduced. But even on its own, the foundation first cup is warm, spicy, and delicious! Second cup: Now we're adding in fruit-/berry-based spices! Add one, two, or all three if you've successfully reintroduced these spices. Third cup: Finally, we have our seed-based spices. Add one or both of these spices in addition to the second cup and the first cup if you have successfully reintroduced all of these spices. Or pick and choose! Preheat oven to 350° F. Line a half sheet pan with parchment paper. Arrange all spices on the sheet pan {leave the tulsi out} and roast about 10 minutes until fragrant. Let cool slightly. Using either a mortar and pestle or a food processor, break the roasted spices up into smaller pieces. Put the spices in a large bowl and fold in the tulsi. Mix well. To brew: Bring one cup filtered water to boil in a saucepan. Scoop 1-2 TB of AIP Herbal Chai mixture in a tea infuser or brewing basket. Pour the water over the tea and steep 3-4 minutes but upwards of 10 minutes - depending on your preference. If you like your chai creamy; stir in a touch of tigernut milk or coconut milk.

HERBAL CHAI (TEA)

Steps:

• Crush all the herbs and spices coarsely.
• Boil the water with the herbs.
• (Put ¾ teaspoon herbs for 1 cup water.) Simmer for 15 to 20 minutes, covered.
• Strain; serve hot with milk and honey (or sugar) to taste.
• Variation: Let the tea cool down.
• Add honey (or sugar) to taste and serve cold on ice, garnished with thin lemon slices.