My husband, Mr. Green Thumb, has suffered from a lot of inflammation due to a condition he developed last year. (More on that to come!) Because of this, we have been trying to reduce inflammation causing foods in our diets; and we have also increased our consumption of foods that have anti-inflammatory properties.
Turmeric is one of the greatest anti-inflammatory foods available to us, and it requires no prescription to buy it! I’ve actually read that some people take turmeric capsules to successfully relieve their headaches! When combined with black pepper, turmeric is more accessible to our bodies so that we can fully benefit from its nutritional properties.
This chai inspired tea is beneficial for not only inflammation, but for colds and flus as well. Star anise has anti-viral properties and helps speed recovery from the flu virus. Cardamom is helpful in breaking up the chest congestion that often accompanies the common cold. Ginger root is also known for its anti-inflammatory properties, as well as its ability to ease nausea.
Raw, unpasteurized honey has natural anti-inflammatory and antibiotic properties. It sooths sore throats, and helps fight respiratory infections; it is full of vitamins, minerals and antioxidants.
This chai inspired tea is not only full of bold, exotic spices and flavors, it is also full of an incredible number of nutrients leading to improved health. Whether you are looking for relief from inflammation, a cold or flu, or simply looking to optimize your health, this tea is a wonderful way to ensure you are consuming these nutrients on a regular basis.
Anti-Inflammatory Chai Inspired Tea
Prep time: 5 min
Cook time: 15 min
4 pods cardamom
2 whole black peppercorns
2 inch (5 cm) piece cinnamon bark
2 teaspoons ground turmeric, or 1 inch (2.5 cm) slice of fresh turmeric root
1 inch (2.5 cm) slice fresh ginger root
1 tablespoon coconut oil (only if using nut milk)
1 black or 2 red (rooibos) tea bags, or 1-2 tablespoons loose tea (optional)
2 cups whole dairy or nut milk
2 cups water
2 heaping tablespoon honey, or to taste
1. Combine water and milk in a pot over medium-low heat, stirring often; do not boil!
2. Gently crush spices with the back of a knife.
3. Once simmering, reduce heat and add the spices and the tea.
4. Simmer for 15 minutes, stirring regularly until liquid has reduced by 1/2 cup.
5. Strain hot liquid into a mug, and add honey until the right amount of sweetness is achieved; drink immediately, as the milk will form a skin on the surface if it sits. Strain the liquid through a coffee filter if you prefer none of the sediment from the turmeric.
6. Alternately, make several servings of tea at once. Heat up individual servings as desired, adding the milk to individual servings.