Cardamom Cinnamon Ginger Chai
Cardamom, cinnamon, and ginger are warming tonic spices used in Chinese medicine to support immune response.
Ingredients
4 Cinnamon Sticks
10 Cardamom Pods
5 ¼ Inch Slices Fresh Ginger Root
Tablespoon Black Or Pink Peppercorns
Rooibos Tea Bags Or 3 Tablespoons Of Loose Rooibos Tea
3/4 - 1 Cup Of Coconut Creamer
2 Tablespoons Of Stevia Or 2-3 Tablespoons Of Monk Fruit Sugar
Instructions
In a mason jar or glass container place the cinnamon sticks, cardamom pods, pepper coms, and ginger slices, and 2 Tb stevia or 1/3 cup of Monk Fruit sugar. Pour in 1 cup of boiling water, cover, and steep for 6-8 hours (or overnight). This mixture will keep for 3 days if refrigerated.
In a tea pot put 3 cups of boiling water with the 2 Rooibos tea bags, or loose tea, and steep for 2 minutes. Add the one a cup of strained spice liquid to the Rooibos tea.
Heat the coconut creamer in microwave for 30 to 45 seconds, or until steaming. Add the coconut creamer to the tea mixture. Add more sweetener to taste.
Powdered spices can be used if you don't have the dried and fresh spices. Use I tablespoons of cinnamon and black coarse ground pepper. 1 teaspoon cardamom and 2 tablespoons ginger.
Put all of the spices in a mason jar and cover with 1 cup of boiling water shake for 30 seconds add 2 tablespoons of stevia and let it set overnight. The powdered spices will fall to the bottom and you can gently pour the liquid into the teapot leaving the powdered spices behind in the jar.