Energize with Chai

by Deborah English — November 28, 2007

I love to make my own Chai (spiced tea). The luscious combination of spices, milk (I use soy), and honey lifts me from the occasional afternoon slump I experience when I've completed a long run in the morning (that's an hour for me) and failed to feed my muscles with the right combination of protein and complex carbohydrates during the day (Ooops).

My Chai contains my favorite spices: cinnamon, ginger, and cloves. Not only are all three spices used for their flavor-enhancing qualities but for a list of medicinal purposes too long to mention here. However as far as giving you a lift; cinnamon, ginger, and cloves all stimulate circulation, thus increasing oxygen flow around your body. Cinnamon also relieves muscle pain and stiffness--wonderful post-exercise!--and both ginger and cloves are anti-inflammatory, boost your immune system, and promote respiratory and cardiovascular health.

I have experimented with various "traditional" Indian Chai recipes (there are many), but here's how I do it:
1 tsp ground cinnamon
1-inch chunk of ginger - sliced thinly (or 1 tsp ground)
4 whole cloves
1 tsp honey
1 cup water
½ cup soy milk (or cows milk)
1 tsp black tea leaves

1. Put the cinnamon, ginger, cloves, and water into a small pot, and bring to boil, cover (with lid tilted to release steam), then simmer for about 10 minutes or until the water has reduced to about half.
2. Stir in honey, milk, and tea leaves and boil for a few more minutes--until mixture is a lovely tan brown.
3. Two options now: pour the Chai through a sieve directly into your cup, or, as I do, into a small coffee plunger, and plunge until it becomes frothy.

Drink. Enjoy. Be energized!