Skip to main content

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…

  • 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
  • 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

  • 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



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

Popular posts from this blog

Home Made BAKING POWDER: Aluminum/Starch/Gluten/Grain/GMO Free.

Home Made Baking Powder Aluminum Free. Starch Free. GMO Free. Gluten Free.

Today you get to play like a chemist and ‘make’ your own stash of home made BAKING POWDER! Ta daa…
What is it, really? Baking powder is a leavening (raising) agent used in most baked goods. It lightens the texture and increases the volume in our cakes, muffins and even bread by releasing carbon dioxide bubbles into the wet batter. Its all very science, chemistry wot-not… yet totally necessary if you want your cupcakes light and fluffy.
Why make your own? Why, you ask? Well here’s what in the shop-bought stuff…
Commercially produced baking powder contains aluminum, yes #gaspshockhorror, Sodium Aluminum Sulfate or Sodium Aluminum Phosphate. This stuff has been linked with the development of Alzheimer’s Disease and has no place being in my bon bons. It can also leave a slight metallic aftertaste in cakes with a delicate flavour (how lovely?).It can also contain genetically modified corn starch

Itty Bitty Chocolate Mini Cakes - in a cup - in 60 seconds!

Here's my little itty-bitty chocolate cake, baked in a cup, and in 60 seconds!

Nut-free. Gluten-free. Grain-free. Sugar-free. Low-carb. Dairy free options.
Afternoon tea-and-cake just got REAL, people. Real quick. Real easy. And Real healthy too. You cant even call this a cheat meal (although it tastes like a sneaky, naughty cheat) because it’s all within the rules of eating low carb, gluten free, sugar free and therefore healthy, right?)

This makes four ½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at all) and quite filling. I’ve been known to make a bigger one for me (all in the name of science, of course) and, well, let’s just say my eyes were bigger than my tummy. For an afternoon snack, with an espresso or cup of tea, a small ramekin is perfect (and then you have one left for tomorrow, and the next day too).
Now, because I made these on a random Monday afternoon after picking up my brood from gymnastics, I didn’t have the time, nor inclinat…

Yes, I put butter (and EGG) in my coffee... Milk is SO last season!

Hot Buttery Egg Coffee

Gasp! Horror! Now just let it sink in…and stop pulling that face…I know it sounds weird and even ‘eeeuuww’ but trust me, if you like custard, ice-cream, eggnog etc then you can like my Hot Buttery Egg Coffee - it’s the same principal. The egg is 'cooked' in the boiling water. And the fat from the egg and butter (you could add coconut oil as well, or instead of) satiates you for hours. I’ve even gone as far as putting in two eggs when I know I’m only getting to eat again by late afternoon.

You can also add cream or milk if you can tolerate it but, really, it doesn’t need it. The egg and butter emulsify so beautifully you have a creamy latte in a matter of seconds. In fact, I wont drink coffee now any other way!
It first caught my eye on this super blog here and then I really sat up and took notice after reading about it here aswell.
It’s actually not that unheard of in the sugar free world (also known as Low Carb) that I've entrenched myself in, you know?