Ingredients
Ingredients Turmeric Tea:
- 2 cups water
- 2 black tea bags
- 2 whole cloves
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp cardamom
- 1 ½ tsp ground turmeric
- ½ tsp ground nutmeg
- 2 TB pure maple syrup
Latte:
- ½ cup chai tea (recipe above)
- ¾ cup whole milk or non-dairy I like coconut milk or soy
- 1 TB pure maple syrup
- pinch of ground cinnamon
Instructions
Place all chia tea DRY ingredients minus the maple syrup and tea bags in a medium-size saucepan with two cups of water and whisk while bringing to a boil. Once the mixture has begun to boil turn off heat and allow to steep for 8 minutes.
Turn heat to medium, high and add tea bags and maple syrup. Returning briefly to a boil, and turning off heat and letting the mixture steep for a second time for 5 minutes.
Remove tea bags and strain tea thru a fine mesh sieve into a glass container with a lid for storing up to two weeks in the refrigerator.
Add 1/2 cup of freshly made chia turmeric tea for a latte to a mug. Set aside and make the white latte part.
Add milk, maple syrup, and cinnamon to a medium saucepan and bring to simmer, stir till bubbles appear. Once bubbly, remove from heat. I like to use an immersion blender to blend till frothy. Slowly add the milk to the tea and sprinkle with an extra pinch of nutmeg. Salute!
Notes
Sometimes food blogging can be a hot mess. Here are my out-takes for the day. I’m a firm believer of showing what can happen behind the scenes.
I have been battling a scratchy throat and was off my game today. Wasn’t sure if I was going to make this in the studio kitchen or five feet from my sofa at home: a few things I forgot, a ladle, a sieve, and my brain. Lucky for me the tea came out fine, it might help my brain, and now that is Fri-yay at 5 o’clock I’m toasting this day DONE.