Turmeric and Cinnamon Masala Chai

Serves 4 | Prep Time 10 minutes | Cook Time 0 minutes

Isn’t your mouth watering already? Talk about an alluring recipe. Masala is Indian for a spice blend, most notably those used in teas (aka: chai). This incredibly comforting libation heals both body and mind; the spices, notably turmeric and cinnamon, have outstanding anti-inflammatory properties. I recommend this chai to anyone whose appetite is waning or who finds him-or herself with a touch of indigestion. Added bonus: The almond milk, besides tasting great, is perfect for those of us who are lactose intolerant.

Instructions

In a small saucepan, combine the water, almond milk, turmeric, cinnamon, and ginger. Allow the chai to gently cook over medium low heat for 2 minutes, or until small bubbles start to appear. Cover, and simmer for another 3 minutes. Turn off the heat, stir in the maple syrup, and allow the chai to sit for 5 minutes, then pour into a cup.

STORAGE: Drink immediately

PER SERVING: Calories 99; Total Fat: 2.75 g (0.5 g saturated, 0.2 g monounsaturated); Carbohydrates: 18 g; Protein: 1.3 g; Fiber: 1.1 g; Sodium: 149 mg

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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Ingredients

1 ounce water

8 ounces almond milk

1⁄2 teaspoon turmeric

1⁄4 teaspoon ground cinnamon

Pinch of black pepper

2 teaspoons dark amber maple syrup 

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