The rain is dumping down. It’s definitely a rubber-boot day here in Vancouver (surprise!).
My fave warm-up-and-get-cozy cure for the damp, wet, cold? Chai.
Here’s a recipe very close to the one I make, from chaitea.org –though I cheat and don’t crush the spice mix–just throw ’em in whole and strain ’em out.
1. Brooke Bond Red label, Mamri, or Taj Mahal Black tea. (I use decaf.) 2. Cloves, cinnamon sticks, fresh ginger, whole black pepper, cardamon pods. 3. Optional: White khas-khas (Indian name of a spice, which is round dried seeds; and soanph (green dried, not roasted) 4. Half-and-Half milk.
Mix 3/4 cup water 1/2 cup milk 1 tsp black tea 1 pod cardamon 2 pea-sized fresh ginger pieces (mulched) 1-2 large whole black pepper 1/8 to 1/6 of a cinnamon stick
Let steep for as long as you want.
Sweeten to taste. I use a mix of all-natural Stevia and Chicolin, which don’t spike your blood sugar.