Turmeric Spiced Chai

It's fall! And that's my cue to spend copious amounts of time in the kitchen, crafting up all sorts of different recipes and brews. 

I'm sure by now everyone has heard of the amazing benefits of turmeric, and how delicious and nutritious the fan favourite "Golden Mylk" is, and I couldn't agree more! The benefits of turmeric are pretty outstanding and well documented. Its use as an anti-oxidant and anti-inflammatory is widely known and recognized in the health community, and I'm personally thrilled that an ancient medicine is becoming a commonly known remedy. 

In Ayurvedic medicine, Turmeric has been used for hundreds (if not thousands!) of years as a common kitchen spice to add into dishes but doubles as a medicine. The ancients knew of its healing ability, and us westerners are finally starting to catch on.

Turmeric Spiced Chai

2 cups Nut Milk of your choice - I use cashew, but almond, hemp or coconut will do just fine
1 tsp Ground Turmeric
3 whole Cardamon pods (crushed and open)
2 whole Cloves
1 tsp whole Fennel seeds
1 tbsp grated or chopped Fresh Ginger
1/2 tsp Ground Cinnamon (or small whole cinnamon stick - which can be kept for the next batch as well)
Optional - 1/2 tsp honey or sweetener

Put all ingredients in a pot on medium heat and let simmer for 10-15 minutes. Do not let it get to a full boil. Strain into a big mug, add honey and enjoy those aromatic and delicious flavors!

The beauty is, you can, of course, add whatever other herbs or spices that you like. I use a lot of cardamon because it's my favourite, but maybe it's a bit overpowering for you, so play with it.
Not only is this so warm and yummy, but the aromatic spices can do wonders for bloating, gas and indigestion, and also have a relaxing effect on the nervous system. Now add all those benefits of turmeric, and you got yourself a tasty medicinal treat for the cold months.