Cacao Chai

Here’s my take on a traditional favorite!

The spices in this masala, which simply means mixture, are warming and grounding, perfect for cold days of late Fall and Winter. Adding cacao nibs gives it a rich, smooth flavor plus all the healthful benefits of cacao (read: energy, minerals, happiness and more).

Pro tip: use whole herbs instead of powdered herbs. If you’re desperate- I’ve been there - use the powdered herbs you already have. You’ll simply need to strain it thoroughly, or be willing to enjoy a different textural experience.

1 Tbsp cacao nibs
1 tsp ginger (use fresh for extra zing)
1 stick or 1 Tbsp cinnamon
1 Tbsp crushed cardamom pods
1/4 tsp whole peppercorns
1 tsp orange peel
1/4 tsp all spice
1/4 tsp cloves
2 tsp black tea leaves (optional)
Jaggery powder or maple syrup to taste (do not use honey)
4-6 cups water
1 1/2 cups milk or favorite alternative

Add spices and water to pot. Bring to a boil, then reduce to simmer for 10-15 minutes. If using add tea leaves, and simmer another 2-3 minutes. Turn heat down to low. Add milk and simmer for about 5 minutes. Be sure it doesn’t come to a boil again.

Turn off heat and let stand several minutes. Strain and add sweetener to taste. Enjoy warm!