Recipe: Chill-Out Chai Latte

A delicious chai latte doesn't have to be full of empty calories. If done right, it can nourish and build you up without sacrificing taste. On a Sunday morning amidst the chaos of the coronavirus outbreak, I got to brewing a batch of delicious, nourishing, herbal chai latte. 

It starts with decocting medicinal roots. I had aimed to make this with astragalus, but I'm fresh out, and my order from Mountain Rose is on a two-week delay, so what else? I looked towards my friend ashwagandha, the immunostimulant and nervine, perfect for this stressful time. I also added shatavari, an herb I've just started working with. It's a soothing demulcent herb that also has adaptogenic properties. These stress-relieving, eastern roots seemed like a perfect fit for this Chill Out Chai Latte. 

A chai is not a chai without spicy, warming, fragrant spices. I dropped a few peppercorns, cloves, and cardamom pods into my mortar and pestle and got to grinding. A cinnamon stick, orange peel (hello vitamin c!), and fresh ginger also seemed essential. Fresh ginger actually works to prevent viruses from attaching to cell walls. It's the exact reason that I've been chopping and sipping ginger every day these past weeks. 

Herbs and spices cannot make for a delicious chai latte alone, so I added almond milk, tea, and maple syrup (the real stuff. always.). I'm just now finishing my first cup and am already feeling like I should have made a double batch. It's exactly what I was hoping for! Here's how I made this Chill Out Chai Latte:

Ingredients:

• 1 1/2 cup water

• 2 tsp ashwagandha root (sub for astragalus if you have it)

• 2 tsp shatavari root 

• 4 black peppercorns

• 4 cardamom pods

• 2 whole cloves

• 1"-2" fresh knob of ginger (minced)

• fresh or dried orange peel

• 1 cinnamon stick

• 1 black tea bag (or loose leaf - roobios is also great)

• 1/2 cup almond milk (or the real thing)

• Maple syrup - a good splash

Directions:

• Add the water and dried roots to a saucepan. Bring to a boil and simmer covered for 15-20 minutes 

• Grind the cardamom, peppercorns, and cloves

• Add the milk along with the ground spices, cinnamon stick, ginger, and orange peel to the saucepan

• Continue to simmer for 10 minutes

• Turn off the heat and add the tea, steep for 5 minutes

• Whisk in a good splash of maple syrup

• Strain, pour into your favorite mug, and sprinkle a little nutmeg to the top if you’re so inclined

• Breath, relax, and sip - enjoy!