I am a coffee drinker, pure and simple. I like it as black and bold as it can get with lots of half and half. No sugar, please, I’m sweet enough. 😉 My email address for many years was “firstname.lastname@example.org.” I worked at Starbucks in Indiana. I love the stuff; always have. So, when my acupuncturist told me to cut out coffee, she may as well have said, go home and cut off your arm. But, I trust her.
She told me that the coffee was contributing to my depression. It took me 6 months to cut it out, and it was really hard. I would have a cup every now and then to be the rebel that I am. I started to see that when I was coming down off the “high”, I did get depressed. How much of my depression was the aftermath of all that coffee I was drinking?
I switched to chai green tea for my morning drink. Green tea is good for you. It actually improves my health in a lot of ways. It’s great for my skin, anxiety and for energy. The ginger is great for combatting inflammation. So, if you are an aging athlete like me with sometimes creaky or painful joints, drink this on a regular basis. I can tell the difference in my body when I’m drinking it regularly.
The chai spices quench my taste buds for a bold flavor. I serve it in a big mug with soy milk or almond milk. If I have a sweet tooth, I will add some cane syrup or honey. I keep a couple of gallons of it in my refrigerator, and my friends are always looking for it. Its really yummy. It can be made on the stove or in a crockpot. Enjoy!
I drink it as tea but also use it:
As a cooking broth
As part of the water when cooking oatmeal
For the liquid in smoothies
To spice up anything I’m cooking
Green Chai Tea
2 gallons of water
1/2 lb. unpeeled (or peeled) coarsely chopped fresh ginger
9 tea bags: black tea works as well as green
Whole black peppercorns, about 10 (optional)
Whole cardamom, about 6-7 pods (optional)
2 sticks cinnamon (optional)
8-10 whole cloves (optional)
Break the spices -except the cinnamon- in a mortar and pestle or with a knife on the counter. Boil the chopped ginger and the spices for 10 minutes in the water. Turn off the heat and add the tea. Let the tea steep for one hour. Remove the tea bags and steep the rest of it for 3-4 hours. Keeps for up to 2 weeks in the refrigerator.
Crockpot version: I throw it all in, slow cook it on low for about 6-8 hours.