Homemade Chai
Sometimes I miss coffee. My boyfriend still has his daily fix and often waves the jar of freshly ground beans under my nose, just so I can get a whiff of the good stuff. But it’s just no darn good for my digestive system so alas, coffee and I…we are no more.
I’ve found a pretty darn good substitute with chai, though (and a good use for our milk frother!). Here’s a recipe from Eating with IBS that is packed with soluble fibre and soothing spices; it’s the perfect after-dinner treat. This time it was me waving the cup under my boyfriend’s nose.
- 1 TBSP x fennel seeds
- 1 TBSP x cardamon seeds (not in the pods. If they are you can break them up a bit with a mortar and pestal to release the aroma)
- 1 TBSP x cloves
- 2 x cinnamon sticks, broken into pieces
- 1 cup x rice or oat milk (the book suggests soy but I prefer oat or rice. Almond milk is also a good option)
- 1 tsp x organic, unpasteurized honey (or maple syrup for vegans)
Combine the spices. I put them in a screwtop jar and shake to mix, as you only need 1 TBSP per serving. Leave the rest in the jar for later.
Bring a saucepan with 1 TBSP of the spice mixture and 1 cup of milk slowly to the boil. Remove from the heat and let it steep for at least 3 minutes. Strain, stir in the honey, and serve. You can easily get a few servings out of 1 TBSP of spices so feel free to make enough for two. I like to froth the final result and sprinkle a little cinnamon on top.
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