The cooler mornings of fall are perfect for the stimulating spices of Chai. At Corners we offer a pre-mixed Redwood Chai that can be used as a base for spicy tea or apple cider. Below is a recipe which is joyfully being served to warm you up inside, at Delphine’s, Saturday and Sunday, 9-10:15 am, Yoga Sessions at the Stanford Inn Yoga Room!
Serves about 8
Combine the following 5 spices:
2 inches of fresh ginger
10 black pepper corns
6 whole cardamom pods
10 whole cloves
1.5 sticks of cinnamon
Put spices in pot over medium heat for 10 minutes stirring constantly and smashing to break them up.
Add 6+ cups of water and bring to a soft boil, reduce heat and gently simmer for 15 minutes.
Remove from heat and add 5 Tb decaf china black tea (rooibos or any tea of your choice!).
Add 2 cups of milk (so far her favorite is almond milk) and 1/2 of the seeds from a freshvanilla bean.
Then return to medium heat and warm up.
Remove from the heat
RIGHT before it comes back to a boil, stirring constantly.
Add up to 1/2 cup of the sweetener of your choice, or, since many of these herbs are sweet by nature, this beverage can be enjoyed without!