Monday, February 11, 2013

Golden Turmeric Chai, second look

Hello readers. I have missed you, and am hoping to return to a more regular schedule of posting to you. Now that my back is much improved, but still needing maintenance, I think I will have more energy to put into my writing. This is one recipe tweak has been on my mind for a while, so here are some changes that I made to my Golden Chai recipe to simplify the process and to address the bitterness of the turmeric. Keep in mind that you can increase the spices gradually, and over time you will probably enjoy a spicier brew.

***Disclaimer: Nothing that I post should be construed as medical advice; I am not a doctor, and I do not play one on PC. This blog is primarily about my journey in the kitchen, with detours into personal opinion and stories of what's going on in my world (after all, what is a 'blog', but a web log or diary?). Personally, I try to avoid big pharmaceuticals, and I do believe in the medicinal value of herbs and spices. That said, even all-natural herbs CAN have side-effects, and I encourage my readers to research and question everything, whether information comes from your doctor,  your friendly-neighborhood internet blogger, social media or TV. Very rarely does one individual hold all the answers, and even those answers may not be correct for everyone.***

Now that we have the disclaimers out of the way, I can tell you that this brew has been very helpful for my husband and myself. It helps us with those aches and pains that might have had us reaching for over-the-counter medicines before, and we actually enjoy the taste.

·         12 oz brewed tea (fairly neutral in taste, black, white or oolong would work nicely, I even use Earl Grey)
·         12 oz milk (I recommend the highest quality that you can find, whether that is organic, grass-fed dairy, etc.)
·         ½-1 tsp turmeric (I started with ½ and increased over time)
·         ½-1 tsp ginger (you can adjust the spicy heat of the tea right here, I like full tsp.)
·         ½-1 tsp cinnamon
·         ½ tsp allspice
·         1tsp+ of fat (coconut, butter, etc)
·         pinch of sea salt or Himalayan pink salt (counteracts the bitterness of the turmeric)
·         sweeten to taste

Simmer all ingredients for 5-10 min on medium heat, until the liquid starts to show some yellow color from the turmeric. At this point, you can strain the tea if you prefer not to drink the spices, but I just keep a spoon handy to stir the tea, and swirl the last bit of liquid to get as much of the spices as possible.

*It should be noted that turmeric is known to have a bitter taste, so if you increase the amount, you may want to do so gradually. Please read up on side effects, and if you are on medication, you may want to check with your pharmacist for possible drug interactions. Just as in the case of reactions to food, be aware or your body's reaction to any herbal supplements that you may try.

Information resources:

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