Decidedly Southern “Dandelion Chai Tea”
With the dips and drops in temperature this summer, overnight, I managed to get a summer a cold with a lengthy recovery time (sinusitis). After drinking up my favorite prepared chai tea mix (Pacific Vanilla Chai) rather than rush out and buy more I decided to try out my Organic Alvita Dandelion Root which is touted as a “coffee substitute” that is naturally caffeine free.
The ground nutty aroma and deep amber color goes perfectly with the fresh ginger and warming chai spices. This combination naturally adds an element of medicinal benefits for decongestion as well as healthy liver function to facilitate a quicker return to wellness.
Fresh Filtered Water (Ozarka is a personal favorite of mine)
Organic Alvita Dandelion Root Tea (2 bags already joined)
Organic Fat Free Great Value Milk (dash or 2 tablespoons)
Great Value French Vanilla Coffee Creamer (dash or 3 teaspoons)
Raw unfiltered Wild Flower Honey (2 tablespoons or to taste)
Real ginger root (at least 1/2 teaspoon freshly minced OR grated)
1/4 teaspoon (or to taste) All Spice
1/2 teaspoon (or to taste) Ground Cinnamon
Tools: (for by the cup) Dandelion Chai
1 microwave safe handled glass or cup (capable of holding 2 and half cups of water or at least 12 ounces)
1 knife (for peeling fresh ginger)
1 spoon (for continued stirring)
1 mincer or grater (for grating ginger)
1 lid (for steeping)
1 microwave (time set for correct steeping)
Fill cup to three quarters of a way full with fresh filtered water and add the 1/2 teaspoon of freshly grated ginger.
Heat water until boiling. (@ 2 minutes and 50 seconds the ginger should be bubbling nicely in a rolling boil with a standard microwave set at full power!)
Add two tea bags of dandelion root tea and steep for recommended 12 minutes with the lid. (This keeps in the nutty flavor of the dandelion as well as ensures correct infusion of ginger)
Remove tea bag and add flavorings (honey, milk, creamer, all spice, cinnamon)
Stir continuously as you sip and enjoy!
Just so you Know!!
(If you are not a fan of the bits of ginger which are perfectly healthy as well as edible but tend to collect at the bottom of the cup, you can always filter it out with a tea straining spoon or strainer after infusing with boiling time. It adds an extra step and takes a bit more time but having a drink you can enjoy to the last drop depends on the preparer’s pallet!)
(This recipe features both organic as well as some
processed ground flavorings and spices for time consideration. I subscribe to the “moderation” philosophy of consumption and “using what you have”. It is quite easy to overspend in an attempt to make a point but making the switch to wellness is easier as well as less costly if we gently wean ourselves of overly-processed ingredients)