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I Pimped my CHAI - Nourishingly Warm and Creamy Chai Tea



Sugar Free + LCHF (With a Dairy Free Option)

It’s cold outside… nay… Its freakin’ freezing outside (well by Cape Town standards anyway) and I want warm stuff - on me, around me and definitely IN me!

Enter: my warming and very creamy, dreamy Chai Tea.

I’ve never really been one for flavoured or herbal teas. I like Rooibos tea, served black, and that’s it. And I drink loads of hot water with fresh lemon, and sometimes a sliver of ginger in, too. Oh, and of course, the best coffee I can afford made ‘My Way’: creamed with an egg and butter. You remember? It’s the ONLY way I make it now, no milk needed.

But then last week, I was out with a friend, and I smelt it… the aroma wafted alluringly my way, and I almost dunked my entire nose in my dear friend’s steaming mug of milky spice. It was love at first waft. She let me have a sip… well, the flavours and scents of cinnamon, ginger, cloves and cardamom made me feel positively drunk. Masala Intoxication! How divine. I wanna BATH in this stuff!


 I went straight out and bought a box of Chai Tea flavoured with vanilla (I’m going to try the Rooibos one next). This was going to be my new comforting, bed time, winter tea… and guess what? I can make it EVEN BETTER, and more NOURISHING!

Yep, here’s how I pimped my Chai…


INGREDIENTS
  • 1 Chai Teabag (I chose Vanilla flavour)
  • Sweetener of your choice, to taste (I use Stevia drops, about 20)
  • 1 Egg (Organic is preferable)
  • 2 - 3 Tbsp Butter (Grass fed is preferable), or Coconut Oil - for Dairy Free Option
  • Sprinkle of Cayenne (or your favourite spice) for garnish
  • Freshly boiled water
EQUIPMENT
  • Kettle and mini teapot, or little milk jug
  • Handheld Immersion Blender or, free standing blender
  • Mug, cup or jug wide enough for Immersion blender to fit


METHOD
  • Fill your kettle with fresh water and bring to the boil
  • Pop a teabag in your mini teapot or pouring milk jug
  • Once kettle has boiled pour over teabag and allow to steep for a few minutes

  • Meanwhile, in your large drinking mug, crack the egg, add dollop of butter and sweetener, if using.
  • Stick your immersion blender into the drinking mug and start whizzing.
  • Pour a little of the boiling water in to help melt butter and start emulsifying the mixture.
  • Remove blender.
  • Now top up your 'creamy' blend with the brewed Chai.
  

  • Or, simply throw the brewed tea, egg, butter and sweetener in a blender and whizz till frothy.
  • Sprinkle with spice.


  • Inhale (this is important), savour the aroma slowly… Love. is. in. the. air!
  • Now drink! 

Ouch! I feel a song coming on...
"My Chai... is superfly... in the sky... like apple pie… da da da dum dum dum deee daaa..."
Much Love and Gratitude and Happy Nibbling

xox

Comments

Colleen Grove said…
Oh my banting nerves....this looks and sounds divine. I was just making a cup of rooibos and considering bullet proofing it and wondering what it would taste like.....I love rooibos chai so will definitely try it. Thanks for sharing x
20 June 2014 at 17:22
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