Having lived in a yoga ashram in Canada and traveled extensively throughout India, chai tea holds a special place in Naomi’s heart. Today, we’re sharing her go-to chai recipe.<\/span><\/p><\/span><\/p>\n “This recipe is really near and dear to my heart because I spent a lot of time in India about 7 years ago and really fell in love with the culture of chai – it’s so warming, comforting, and tastes delicious. But often times, it’s made with some ingredients that aren’t necessarily ideal for people who are on a healing diet.”<\/i><\/span><\/p>\n T<\/span>raditionally, this recipe is made with normal wh<\/i><\/span>ole milk and I wanted an opportunity to make it with a great milk\u00a0substitute that has the same kind of texture and body as milk but is going to be a little easier on the stomach.\u00a0<\/i><\/span>Another swap we made is using maple syrup rather than traditional jaggery or cane sugar. Maple syrup is amazing because of it’s great trace mineral content and rich flavor.<\/i><\/span><\/p>\n \u00a0<\/span>I’m really excited to walk you through this process!”<\/i><\/span><\/p>\n Ingredients:<\/span><\/strong><\/p>\n \u2022 6 cinnamon sticks<\/span><\/p>\n \u2022 6 whole star anise<\/span><\/p>\n \u2022 1\/8 cup black peppercorn<\/span><\/p>\n \u2022 1\/4 cup green cardamom pods<\/span><\/p>\n \u2022 1 cup full-fat coconut milk<\/span><\/p>\n \u2022 1 large head of ginger (1 cup grated)<\/span><\/p>\n \u2022 1\/2 cup maple syrup (or sweeten to taste)<\/span><\/p>\n \u2022 4 black tea bags<\/span><\/p>\n \u2022 1 quart water<\/span><\/p>\n \u00a0<\/span>Supplies:<\/span><\/strong><\/p>\n \u2022 Cheese grater<\/span><\/p>\n \u2022 Cheese cloth or nutmilk bag<\/span><\/p>\n \u2022 Large stock pot (that fits at least a quart of water)<\/span><\/p>\n \u2022 Spice grinder<\/span><\/p>\n \u2022 Optional: pliers<\/span><\/p>\n \u00a0<\/span>Directions:<\/span><\/strong><\/p>\n 1. Insert cheesecloth (or nutmilk bag) in stock pot laying the edges over the side of the pot.<\/span><\/p>\n 2. Use\u00a0pliers\u00a0to break up cinnamon sticks and place in\u00a0cheese cloth.<\/span><\/p>\n 3. Grate entire head of ginger into the stock pot.<\/span><\/p>\n 4. Grind the rest of the spices in the spice grinder (rough grind) then add to stock pot.<\/span><\/p>\n 5. Tie cheesecloth or seal nutmilk bag so spices stay inside the cloth.<\/span><\/p>\n 6. Add 1 quart of water and bring to a boil on the stovetop\u00a0for 15 minutes (your timer begins when the pot goes on the stove).<\/span><\/p>\n 7. After 15 minutes is up, bring liquid to a low simmer for 15 more minutes.<\/span><\/p>\n 8. Remove cheesecloth with spices.<\/span><\/p>\n 9. Add tea bags and let steep on low simmer for 5 minutes.<\/span><\/p>\n 10. Remove tea bags and add coconut milk and maple syrup.<\/span><\/p>\n 11. Bring to medium-high boil until chai is warm to serve.<\/span><\/p>\n 12. Enjoy your delicious chai!<\/span><\/p>\n *<\/span>Option to use an emulsion blender when the chai is ready for a creamy mouthfeel.<\/span><\/p>\n Want to make recipe along with Naomi?<\/p>\n