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…


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

Popular posts from this blog

My Happy Tummy Camel Milk Smoothie

The eternal search for ultimate health, vibrant energy and self-healing has recently led me to the most interesting article I've read in a while. It’s an article about the amazing health benefits of CAMEL MILK! Yes… camel milk. Ta-daaaaaaa! I first read about it here on Wellness Mamma's blog, and then found a more scientific article with studies and all the science behind it here… but the summarised version goes like this… Proven studies show that the benefits of regularly drinking camel milk have been seen to treat, if not cure, a number of ailments and diseases, namely: Autism (What? Really?)Auto-immune diseases (like rheumatoid arthritis)Hepatitis-CDiabetesEven in the treatment of several cancers (whoa) and AIDS.
And boasting beneficial Immune boosting properties, just to name a few… This was a particularly interesting and relevant excerpt I found at http://www.naturallivingideas.com/camel-milk/: “Not only is camel milk well-received by people who have milk allergies or an intole…

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…

Rendered Beef Tallow. Oh dear, Im turning into Martha Stewart!

I've just rendered my very own, highest grade, beef tallow...  and made my Victorian Great Grandmother, Grace, very proud. In case you didn’t know, Tallow is beef FAT, in the same way that Lard is pig fat and Duck Fat is, well um... duck fat. I’m lucky enough to be friends with an awesome woman who just happens to supply local Cape Town restaurants with the most amazing Wagyu beef (gold mine as friends go, right?) For those of you who are not yet familiar with this wonder-of- nature, it is a breed of cattle that originates in Japan where it is known as ‘Kobe beef’. Kobe Beef is Wagyu [pronounced ‘wag-you’] that comes from the Kobe region in Japan. Here they are regarded as a national treasure (it’s that good) and for many years only the Emporor, his family and his Samurai could eat Wagyu beef. It is rumoured that they fed these treasured beasts a strict diet, including beer, and washed them with the Japanese rice wine, Sake, spat by monks (yes, spat on, with sake, by monks – how del…