MAKES 1 SERVING • PREP TIME: 5 minutes • COOK TIME: 10 minutes
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.
1 ounce water
8 ounces almond milk
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
3 slices, between ¼ and ½ inch thick (doesn’t have to be peeled)
Pinch of black pepper
2 teaspoons Grade A 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.
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.