Turmeric Chai Tea
This recipe is enough for 2 cups but I tripled it so I can use it all week. If you are uncertain about these spices I suggest you add small amounts and sip your way to perfection one spice at a time … just be sure you write down the amounts you like. Making a larger amount takes the same amount of time but you won't have to make it again so soon!
Servings: 2 large cups
- 2 cups water
- 2 tea bags organic decaffeinated black or green tea bags
- 1 tsp Ceylon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground turmeric
- dash celtic sea salt
- dash black pepper
- 2 Tablespoons sweetener (I used a combo of maple syrup lucuma and coconut sugar)
- 1/4 teaspoon Organic almond extract
- 2 teaspoons organic cacao butter shredded
Put water and all spices and sweeteners in a large pot (please don’t use aluminum or non-stick)
Bring to a boil and reduce heat and simmer until the liquid is reduced by one-third.
Add the tea bags and simmer for 5 minutes.
Add 2 Teaspoons of shredded cacao butter or extra virgin unrefined coconut oil. Stir until melted.
Remove from heat and allow to cool.
Strain through a fine mesh strainer.
Pour what you are not going to use in a glass container. Refrigerate concentrate you are not going to use.
Add warm frothy almond or coconut milk. Use the ratios below to create your latte.
Invite a friend to join you!
Store in a glass jar for a week (you could probably freeze it in ice cube trays as well)
Make your Turmeric Chai Latte
If you love this as much as I do you could put all the spices together in a glass jar (enough for however much concentrate you want to make) and have that part ready to go!
- ½ cup Turmeric Chai concentrate
- ¾ cup almond or coconut milk
- Warm separately, froth the almond milk with an immersion blender for more fun.
- Gently blend the concentrate and milk
- Sprinkle with cinnamon