Turmeric and Cinnamon Masala Chai
Masala is Indian for a spice blend, most notably those used in teas (a.k.a. chai). This incredibly comforting libation heals both body and mind; the spices, notably turmeric and cinnamon, have outstanding anti-inflammatory properties. I recommend this chai to anyone whose appetite is waning or who finds him- or herself with a touch of indigestion. I just drink because it is tasty.
MAKES: 1 Serving
PREP/COOK TIME: 15 minutes
1 ounce water
8 ounces almond milk
½ teaspoon turmeric
¼ teaspoon ground cinnamon
⅓ cup peeled fresh ginger, sliced
¼ inch thick Pinch of freshly ground pepper
2 teaspoons dark amber maple syrup
In a small saucepan, combine the water, almond milk, turmeric, cinnamon, ginger, and pepper. Allow the chai to gently cook over medium-low heat for 2 minutes, or until small bubbles start to appear.
Cover, and simmer for another 3 minutes. Turn off the heat, stir in the maple syrup, and allow the chai to sit for 5 minutes, then pour into a cup to serve.
Adapted from one of Rebecca Katz's amazing recipes