Warming Dandelion Chai Tea

Yogis often like to share and compare homemade chai tea recipes, a staple in ayurvedic and Indian cooking. Chai tea is a milk tea that incorporates warming spices, like cinnamon, cloves, ginger, and black pepper. These spices help to balance the heaviness of the milk and make it easier to digest.

Here is my personal chai tea recipe—one I’ve been working to perfect for the past few years. Being particularly sensitive to caffeine, I prefer to use roasted dandelion root tea, which gives it a delicious, toasty flavor. In addition, dandelion root aides digestion and helps to eliminate toxins from the liver. Feel free to substitute with black tea if you’d like. This dandelion chai tea is a wonderful way to start the day or wind down in the evening with a good book and a cozy blanket.

Warming Dandelion Chai Tea

Ingredients:

• 3 cups water

• 4 cloves

• 1/2 inch piece fresh ginger, peeled and thinly sliced

• 1 teaspoon cinnamon

• 1 pinch nutmeg

• 1 pinch cardamom

• 5-7 black pepper corns

• 1 bag roasted dandelion root tea (I use Traditional Medicinals)

• 1 cup organic whole milk

• raw honey to taste

Instructions:

Add cloves, ginger, cinnamon, and black pepper to a medium sauce pan with 3 cups water. Bring water to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and add tea bag. Cover and let steep for 10-15 minutes. Remove tea bag and add milk and remaining spices. Turn heat to medium-high and heat just until milk begins to boil. (Make sure to watch carefully so it doesn't boil over!) Remove from heat and strain into your favorite mug. Add raw honey to taste.