I’m a big believer in self-nurture. And you already know that I am also an embracer of the small things in life. For me, one of those small pleasures is to sip tea, and a good chai is in a class of its own – spicy, sweet and soul nourishing.
Chai goes well with journalling, morning pages, soul work, creativity, and books!
It’s easy to make a tea mix up, and store it in a jar ready for those moments when you need a chai fix. I promise it will taste better than any syrup or powder.
Crush roughly in mortar: 8 whole cloves, 3 cinnamon sticks, 10 cardamon pods, 1 tspn peppercorns, 1/2 tspn fennel or anise seeds – or go crazy and do 1/2 tspn of each, 6 star anise, 1 grated fresh nutmeg kernel, 1 tblspn dried ginger root or ginger powder. Then add to one cup of loose tea leaves – I like Earl Grey or a smoky tea. If using a smoky tea I then add a tablespoon of lavender and mix through. Store in a jar.
To make a cup of chai (and I never drink just one) I place one cup of milk and one cup of water in a saucepan and bring them to the boil. (Yes, you can use soy, if you prefer.) Then I add two large teaspoons of the chai tea mix. Chai is a personal thing, so you may need to play around with the quantity – it is also dependent on cup or mug size. Then I simmer for two minutes, or until I’m happy with the flavour. Sometimes, for variety, I add slices of gresh ginger if I have any to hand, and sometimes a curl of fresh orange rind or an inch of vanilla bean pod. Strain into a cup and enjoy. If you have made extra it still serves to strain the tea mix out so that it doesn’t become tannic and bitter. Always add a little sweetener to your chai tea. It helps accentuate the flavours. I use honey, which imparts its own special magic. Experiment. It’s fun! Enjoy ♥