Iced ginger chai

by Earthwalker | Jul 13, 2011 | Columns, Elana's Gluten-Free Pantry, Featured | 1 comment

photo provided courtesy of elanaspantry.com

I love a good cool, yet spicy drink in the summer. This Iced Ginger Chai recipe is based on one of my favorite products, Bhakti Chai. It’s heavy on the ginger, cardamom and black pepper which I love.

While I love Bhakti Chai, it does not like me; there is way too much caffeine in this drink for my body type (vata). Even the decaffeinated product contains small amounts of caffeine, so in my version, I use roiboos tea as the base, to get that black tea flavor without the caffeine.

There are many ways that you could adapt this recipe, more spices, less spices, different spices, ground spices –feel free to experiment with it, and if you do, please be sure to stop back by, join the conversation, let us know what changes you made and how well they worked.

ingredients
2 quarts water
½ cup finely chopped fresh ginger (I leave the skin on)
10 pods cardamon
5 whole cloves
10 whole black peppercorns
½ teaspoon fennel seed
¼ cup organic loose rooibos tea

directions

Place all ingredients in a pot and bring to boil
Reduce and leave pot on stove with mixture at a rolling simmer for 30 minutes
Turn off heat; allow mixture to remain in pot overnight to continue steeping without heat
Strain mixture into a 1 quart mason jar –you will have between 3-4 cups of chai concentrate
Fill a glass with ice, 1 cup chai concentrate and ¼ cup almond milk (or milk of your choice)
Add stevia (or agave nectar) to taste
Serve

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
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1 Comment

Lora on July 14, 2011 at 5:43 pm

Thanks for the recipe! I made a double-batch today and it was fantastic — I sweetened it with stevia. I can’t wait to share it with others. Thanks again!