Healthy Homemade Chai Tea

30 Sep

I adore fall so hard. It’s totally my favorite season of the year.

After a long lazy summer, I appreciate the shorter days and cooler mornings, and even though it doesn’t get very chilly here in LALAland (in fact, sometimes it even gets warmer near the beach where I live) we still find a way to throw a loose-knit sweater over our bikinis, wear boots with our shorts, and scarves with our maxi dresses. There’s something so cozy and cuddly about this time of year that puts a smile on my face, so the next week around here is dedicated to all things fall.

To that I toast you with a super healthy version of a usually not-so-healthy fall favorite: Chai Tea.

I love nothing more than a sippinga mug of  Chai Tea when the temperature drops, but there’s a little problem with that. Even though the name alone sounds yoga-y, hippy and nutritious,  it’s usually packed with sugar. Most major coffee retailers -not naming any names here- use a sugary citric acid-y Chai concentrate to flavor it. Yuck.  After scouring the  depths of the Internet for a suitable recipe, I experimented with a couple of the best (and easiest) sounding homemade Chai recipes. After a couple of tries, I finally brewed a pot that passed with flying colors.


Boil 4 cups of water and bring to a simmer. Once simmering, add:

10 whole cloves

12 whole cardamom pods

12 whole black peppercorns

2 cinnamon sticks

4 slices fresh ginger

1 cup of almond milk (I found that homemade tastes lightyears better than the boxed kind

1 tablespoon or to taste: maple syrup, raw honey or stevia

Let simmer for at least a half an hour – the flavors intensify with time.


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