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| Chai supplies |
I love a warm, spicy beverage on cold, wet winter nights, and chai is my favorite. Because I’m sensitive to caffeine, I make my own chai. While Stash has a decaf vanilla chai which is handy when I’m short on time, making my own chai lets me adjust the spices to my preference. I’ll share a couple of recipes and the ingredients I keep on hand.
The first recipe I use is here. I make a double-strength batch so I have enough for a few days. When I want a mug, I add milk or milk and water when re-heating. Cloves, vanilla beans, cinnamon sticks, star anise and the other ingredients also make my spice cabinet smell wonderful.
I'll share two other recipes. One can be made with black tea or rooibos for a decaf version, and the other with carob and coconut. Both linked in this paragraph are from the site GrowForageCookFerment.
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| Chaga. It's not the prettiest fungus. |
Another chai that I
love which is also caffeine free incorporates a medicinal fungus,
chaga. Chaga is reported to be a nutrient-dense,
antioxidant-rich, and adaptogenic fungus. This Masala chai blend from Euphoria Botanica is delicious, but does need to simmer for 20 minutes in order to gain the benefits of chaga.
Since Punxsutawney Phil saw his shadow earlier this month, it looks like there will be plenty more time to enjoy some hot chai.
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| Source: https://www.groundhog.org/ |
