Eosinophilic Esophagitis Friendly Ginger & Cinnamon Herbal Chai
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Learn more →Ingredients
2 servings
- 2 cups water
- 2 tsp loose rooibos tea (or 2 rooibos tea bags)
- 1-inch piece fresh ginger, thinly sliced
- 1 ceylon cinnamon stick
- ¼ tsp ground turmeric
- 3 whole cloves
- ½ cup full-fat coconut milk
- 1–2 tsp honey, or to taste
Instructions
- 1
Combine the water, ginger slices, Ceylon cinnamon stick, ground turmeric, and cloves in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, until the liquid is fragrant and a deep amber-gold color.
- 2
Add the rooibos tea (loose or bagged) and the coconut milk to the saucepan. Simmer over low heat for 3–4 minutes, until the tea is fully steeped and the liquid is a rich reddish-brown. Do not boil once the coconut milk is added.
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