Eosinophilic Esophagitis Friendly Whole30 Spiced Chai
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Learn more →Ingredients
2 servings
- 1 ½ cups water
- 2 black tea bags
- 1 inch fresh ginger, thinly sliced
- 1 cinnamon stick
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- 4 whole black peppercorns
- 1 cup full-fat coconut milk
For serving
- ¼ tsp ground cinnamon, for serving (optional)
Instructions
- 1
Combine the water, ginger slices, cinnamon stick, crushed cardamom pods, cloves, and black peppercorns in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 8 minutes, until the liquid is fragrant and a deep amber color.
- 2
Add the tea bags and coconut milk to the saucepan. Raise the heat to medium and bring the mixture just to a gentle simmer, then remove from the heat immediately and steep for 3 minutes.
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