Staying warm with Chai — Safer By This

Staying in used to be my favourite way to spend the weekend. I would hole up and shut out the world for a day or two and refresh.

These days, since isolation isn’t an indulgent choice but instead the new normal, I’m trying to find ways to appreciate the solitude.

It’s starting to warm up outside, there is still a chill in the air but with a sweater and a blanket I’m back out on the patio this morning. With my tiny dog chasing all the squirrels (both real and imagined), I’m trying to take a moment and feel gratitude. I am healthy. My family is healthy. I genuinely can’t ask for more than that right now.

Normally I’m a green tea girl, but sometimes I get a craving for Chai. Since I have a pantry full of spices (and am not allowed to go to Starbucks) I made my own.

Here’s what you need

Loose Leaf Black Tea
Fresh Ginger
Cardamom
Cinammon
Cloves
Fennel Seeds
Pepper Corn
Water

I like to toast my dry spices first, to help them release extra flavour. Once they start to smell amazing I fill up the pot with water. I add a few slices of fresh ginger and bring the whole mixture to a simmer for 15-20 minutes.

Then I added the tea leaves, turned off the heat and let it steep for another 5 minutes.

Then I strained mixture. Today I took half of it into a mason jar to save for later. This chai base is super intense and needs to be diluted 1:1, either with water if you like to drink it black or your favourite milk (dairy or non dairy).

I heated 1 cup of unsweetened almond milk, 1 cup of chai base, and 1 tbsp of Manuka Honey. If you like a sweeter drink then you can up your honey.

Then I took the teapot outside, took a deep breath of the crisp air, and enjoyed the silence.