By Katie, Contributing Writer
Being laid up with a cold on a brisk fall day that is just begging for you to take a romp in the fallen leaves is no fun. Despite our best efforts of eating right, rest and immune defense we still can get sick. Thankfully, delicious fall drinks like chai tea can actually aid in the healing process.
This chai tea has the usual ingredients like cinnamon, cardamom and allspice, but it also has three surprising ingredients that heal your body, licorice root, marshmallow root and fenugreek. The licorice and marshmallow roots are sweet enough on their own not to need an additional sweetener. If desired you can add a bit of raw honey. Coconut milk is used instead of dairy milk since dairy causes the body to create more mucus.
The Powerful Herbs in this Tea
*Roobois: A delicious “tea” Beans are the protein-rich superfood! High in antioxidants, beans aren’t just good for the waistline, they may aid in disease prevention, too. that is caffeine free, acts as an anti-spasmodic agent and boosts the immune system.
*Cinnamon: Increases circulation and reduces anxiety and stress.
*Licorice root: Stimulates the adrenal glands, strengthens heart and circulatory system. It is used as a cough suppressant, expectorant, and laxative.
*Marshmallow root: It is used to give relief from bronchitis and sore throats.
*Fenugreek: Expels mucus and phlegm from the bronchial tubes and soothes sore throats.
Recipe Collection: Healing Chai Tea
- 5 cups of water
- 8 tsp rooibos tea
- 15 allspice berries
- 12 black peppercorns
- 8 cloves
- 5 green cardamom pods
- 4 cinnamon sticks
- 1 TBS licorice root
- 1 TBS marshmallow root
- 1 tsp fenugreek
- 2 inches fresh ginger root
- 1 vanilla bean
- 1/4 cup honey (optional)
- 4 cups coconut milk
- small muslin bag, cheesecloth or fine mess strainer
Step 1: Crack the allspice, peppercorns, cloves, cardamom and fenugreek. If desired place all the ingredients including the tea, marshmallow and licorice in a small muslin bag or cheesecloth tied up.
Step 2: Add the spice/tea mixture, ginger and vanilla to a medium-sized pot of boiling water. Turn the burner down to a simmer. Simmer for 20 minutes. Remove the muslin bag/ cheesecloth or strain through a fine mesh strainer.
Step 3: Now is the time to add the honey if desired. Stir until completely dissolved.
Makes about one quart. The concentrate will stay fresh in the fridge for up to one week. When ready to drink mix one part chai with one part coconut milk.