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Medicinal Chai Concentrate {Cooking Video)

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The key to hormone balance is in your digestion.

 

Blemishes, rashes, stomach cramping, irritable bowel syndrome, foggy thinking…

These are just a few symptoms of what inflammation, poor absorption, and food sensitivities can create.

…which eventually results in imbalances with the thyroid and sex hormones: estrogen, progesterone, and testosterone…

…causing menopause issues, headaches, painful periods, and high estrogen related issues like endometriosis, fibroids, and PCOS…

 

My Chai Concentrate has anti-inflammatory herbs and warming digestion boosting spices that increase the health of the spleen (for better absorption) as well as bring circulation to the reproductive system.

 

And this recipe is supportive for your adrenals, as it it both Sugar-Free and Caffeine Free with rooibos tea and orange peel.

Seriously YUM. Spicy, flavorful, warming. This is my favorite tonic to make when am feeling the food cravings arise…. Totally satisfies me.

…I want you to get in on this goodness.

 

Radiant Hormone Balance is Yours!
Allie, Modern Goddess Lifestyle

 

Medicinal Chai Concentrate for Digestion

Serves: 6 cups concentrate

Ingredients:

12 cups of water
6 cinnamon sticks
5 whole star anise
20 whole cloves (about 1/2 teaspoon)
13 whole cardamom
14 whole allspice (about 1/2 teaspoon)
10 whole coriander seeds
10 whole black peppercorns
½ teaspoon fennel
2 teaspoons white willow bark (optional)
1/4 teaspoon nutmeg
2 heaping Tablespoon ginger, grated
2 Tablespoons orange peel
1 Tablespoon rooibos tea, or 2 rooibos tea bags
2 teaspoons vanilla extract
3-4 Tablespoons Erythritol

Directions:

1. Bring 12 cups of water in a large saucepan to a boil.

2. Meanwhile, grind cinnamon, star anise, cloves, cardamom, allspice, coriander, peppercorn, fennel, and white willow bark into a powder with a vitamix blender or coffee grinder. It is important to use the whole form of each spice so that the flavor is as fresh as possible. The whole spice will preserve the spice longer than ground spice.

3. Grate ginger and orange peel.

4. Once water is boiling, reduce heat to the lowest simmer and add spice blend, nutmeg, orange peel, and grated ginger. Simmer, uncovered for about 1 hour.

5. Turn off heat, add rooibos, and cover for 5 minutes to steep tea.

6. Strain chai concentrate by using a paint strainer, nut milk bag, or cheesecloth. It is important to use one of these materials because they have a fine mesh that will catch the finely powdered chai herb.

7. Add vanilla extract and Erythritol and stir.

8. Enjoy with coconut or nut mylk. Depending on how spicy you like your chai, you can use milk. I use 1 cups chai concentrate with ½ cup almond or coconut milk.

9. The chai concentrate will last in the fridge for1-2 weeks if put in a jar with a lid on it and have not opened. For heating, cold chai concentrate, heat over the stove with your choice of milk.

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