Roasted dandelion root brings a robust flavour that blends beautifully with chai spices to make a grounding, nourishing drink that supports healthy digestion. Dandelion, Ginger and Fennel have a long history of traditional use supporting liver and digestive health and relieving digestive discomfort.
Make your own Dandelion & Ginger Chai mix from scratch and whip up frothy, caffeine-free lattes or infuse in a teapot to add comfort and warmth to your winter days.
Ingredients:
- ½ cup of roasted dandelion root pieces
- 1 tsp ginger (ground or dried root pieces)
- 8 cardamon pods
- 2 cinnamon sticks, broken into pieces
- ½ tsp of ground/grated nutmeg
- 6 whole cloves
- 4 star anise
- ½ tsp fennel seeds
- Almond milk or milk of choice (optional)
- Raw honey (optional)
To make Chai Blend:
Place cardamon, cinnamon, cloves and fennel seeds in food processor until lightly crushed (or grind in mortar and pestle). Add other ingredients and combine. Store in airtight container.
Chai Latte (serves 2):
Add 4 tsp chai blend, 2 cups of milk and ½ cup of water to a small saucepan and simmer for 15 minutes to intensify flavour of spices. Strain, add honey (if using) and froth with a milk frother, whisk or food processer. Serve immediately with a dusting of cinnamon.
Chai Tea:
Infuse chai blend (2 tsp per person) in a teapot or a cup (with strainer) for 10 minutes. Enjoy as is or with a dash of milk or honey.
