Isn’t your mouth watering already? Talk about an alluring recipe. Masala is Indian for a spice blend, most notably those used in teas (aka 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. Added bonus: the almond milk, besides tasting great, is perfect for those of us who are lactose intolerant.
PREP TIME: 5 minutes
COOK TIME: 10 minutes
1 ounce water
8 ounces almond milk
1⁄2 teaspoon turmeric
1⁄4 teaspoon ground cinnamon
1⁄3 cup peeled fresh ginger, sliced 1⁄4-inch thick
Pinch of black 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.
STORAGE: Drink immediately
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