Yummy Hot Chocolate-Chai Recipe

 

This is one of my favourite, warming drinks to enjoy when the seasons change and it starts to get chilly! Chai comes from the ancient Indian system of medicine known as Ayurveda (which translates to ‘science of life’) and is a remedy for stagnation and cold-related illnesses which may manifest in the body as arthritis, muscle aches and pains, digestive complaints (constipation, diarrhoea, bloating), headaches or fatigue.

Chai Tea is commonly consumed in India, Nepal and Tibet on a daily basis, similar to the Western habit of drinking coffee! It can be used medicinally throughout Autumn and Winter to reduce the impact of the cold weather and provide comfort if you are feeling flat or deficient.

The benefits of Chai are many due to it’s stellar list of ingredients:

 

Ginger (Zingiber officinale) – a circulatory stimulant and powerful anti-inflammatory.

Star Anise (Illicium verum) – strongly antiviral, antifungal and antibacterial.

Cloves (Syzygium aromaticum) – antioxidant, anti-inflammatory, rubefacient (warming and soothing), carminative, local anaesthetic properties.

Cinnamon (Cinnamomum zeylanicum) – aids in management of insulin resistance and reducing sugar cravings, antibacterial, antimicrobial.

Cardamom (Elletaria cardamomum maton) – digestive aid and antispasmodic for the gut.

Cacao (Theobroma cacao) – contains magnesium, antioxidants, can reduce sugar cravings.

Raw Honey – antimicrobial, antifungal, antioxidant and full of minerals.

This recipe is one I have adapted from many chai experiences over a number of years! It’s a milky chai with a delicious hint of chocolate…

 

Ingredients (serves 2) 

• 1 level teaspoon Cacao powder
• 2-3 Cardamom pods
• 1 Cinnamon stick or 1/2 teaspoon powdered cinnamon
• 2-3 cloves
• 1 star anise
• 1 teaspoon raw honey
• 1cm slice of fresh ginger, grated
• 1 heaped teaspoon loose green organic leaf tea
• 500ml milk of your choice

 

Method

1. Place all ingredients in a medium sized pot over medium heat.

2. Heat while continuing to gently stir. Do not leave milk unattended as it can boil over quickly!

3. Once steam begins to rise and before the chai actually boils, strain into a jug and serve into your favourite mugs.

4. Allow to cool slightly before drinking.

 

Notes

1. Rather than using cow’s milk – you can try milk substitutes such as almond, rice or soy milk can be a good option if you are lactose intolerant or on a dairy-free diet.
2. You may also wish to substitute cacao powder for raw chocolate (try adding 1-2 squares of chocolate melted over low heat in saucepan before adding your milk followed by the other ingredients – take care not to burn chocolate!)
3. Keep a spoon handy to remove the skin / layer that may form over your drink as it cools.
4. Even if you are missing 1 or 2 of the spices from your collection, you can still make a yummy chai!
5. If you are currently suffering from any conditions either acute or chronic that involve excess mucous production (asthma, bronchitis, upper respiratory tract infection, cold or flu, sinusitis, ear infection, bronchiectasis or cystic fibrosis) then it would be wise to seek advice from a naturopath before increasing your dairy intake. Even milk substitutes can increase mucous production in some individuals.
6. Enjoy 🙂 x