The warming, soothing and spiced Indian masala chai has become popular in the West. In this recipe for preparing rooibos chai, the traditional black tea is replaced by a delicious caffeine-free beverage that is full of antioxidants and aromatic compounds. The infusion from the "red bush" also helps improve digestion, so you can get the most nutrition from your food.
For 2 cups of rooibos chai you will need:
- 2 teaspoons of dried rooibos
- 1 cinnamon stick, broken
- 3 grains of black pepper
- 4 dried cloves
- 1 teaspoon dried chopped ginger or 2 cm piece of fresh ginger, peeled and grated
- 1 teaspoon coriander seeds
- 3 cardamom pods, lightly crushed
- a little grated nutmeg
- 650 ml of water
- warmed milk (to taste)
- honey (to taste)
Method:
Place all the herbs, seeds and rooibos in a pan or pot and pour water over them. Bring to just below boiling point and then reduce the heat so that the water is only gently simmering. Cover with a lid and simmer for 10 minutes. Turn off the heat and let the rooibos chai steep for an additional 5 minutes. Then strain the mixture into 2 cups and add heated milk. Adding just a splash of heated milk (can be almond or other) and a little honey will enhance the spices and sharpen all the taste buds. For a more traditional and soothing variation, add 100 ml of heated milk and 1 teaspoon of honey.
Sources:
- GRAINGER Paula, SULLIVAN Karen; Infuse: Herbal teas to cleanse; Great Britain. Octopus Publishing Group Ltd. 2016. (strana 54-55)
- https://thefirstmess.com/
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