‘Hit the spot’ home-made Chai tea with a twist

I recently attended the Surf Lifesaving NSW State Championships in Newcastle to watch my daughter compete. History repeated itself and delivered dreary, rainy, miserable weather.

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#italwaysrainsatstate is a well known mantra. And I can vouch for its authenticity, lol!

Truth be told, we all still love it anyway, but just picture hoardes of dripping, freezing parents manoeuvring through a sea of umbrellas in order to catch a glimpse of their kids … Down in front!

At the end of one very long day of events this year, I turned up at my friend’s accommodation where we were bunking that night, completely waterlogged with sand sticking to every bit of me. Ugh! Ok, ok, this is the bit I can do without. Anyway, I was never more desperate for a warm, soothing cuppa as I was then!

My friend kindly pointed me to the pantry where I discovered there were only basic black tea teabags (in this day and age?) and not even a green tea bag in sight. Given I’m almost allergic to caffeine, and have been known to bounce of the walls if I have it after 2pm, I was determined to find an alternative. I rummaged through the cupboard and found inspiration in the spice rack, from which I was able to concoct a Chai-esque blend. My friend found the whole thing quite amusing.

“Only you, Brenda”, were the words I could hear her mutter.

This magically rich, spicy, warming and healing tea was the perfect companion for me and the large armchair I was snuggling into. Pure and instant relaxation.

Since returning home, I’ve discovered I don’t have to be desperately cold and drenched to enjoy this newly discovered blend. I’ve been enjoying it ever since with the same spices I have in my cupboard and loving it just as much. I think the little twist of adding the cayenne pepper was quite inspired on my part, and is actually my favourite bit of the tea.

And let’s not forget the medicinal properties contained in these tasty little spices. You’ve got to love it! Check it out…

Cinnamon – Sweet, spicy and stimulating, cinnamon is known for it’s warming effects, as well as balancing blood sugar and aiding digestion. It can help with menstrual pain and inflammation, and fights infection.

Nutmeg – Warming, aromatic, and stimulating to the brain and nervous system. It also helps ease anxiety, depression, fatigue and stress. Wonderful for the skin, liver and kidneys.

Ginger – Aids digestion and is both warming and soothing to the body. Great for menstrual pain.

Cardamom – Helps combat depression, aids digestion, detoxifies and is considered an aphrodisiac.

Cayenne Pepper – This is my little twist discovery! Cayenne ads some delicious heat and is great for circulation, detoxifying, cramping and headaches.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

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Hit the spot home-made Chai tea with a twist

Brenda Janschek
Prep Time 1 min
Servings 1

Ingredients
  

  • Ground cinnamon a good shake or two use mostly cinnamon as it provides the base for this tea, plus balance and sweetness.
  • Ground nutmeg pinch or small shake
  • Ginger powder healthy pinch or nice shake
  • Cardamom pinch or small shake
  • Cayenne pepper small pinch

Instructions
 

  • Pop all ingredients straight into a small cup or mug, pour over boiling water and stir well. Enjoy!

Notes

All spice amounts can be adjusted to suit your taste.

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If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

This chai tea would go down really well with these Chai Date and Sesame Biscuits or Cardamon Spice Cake. 
The Wholefood Collective

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Your thoughts on this post

2 Comments   

    • Brenda Janschek

      Yes lovely Kate, you need to open up the pod to get to the seed first and then grind them up in a mortar and pestle.

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