I took so long to write this post that I’ve almost finished my entire batch of chai honey – we’ve had a cup of it nearly every day for the past couple of weeks. Seems I’ve got a crush on honey. Everywhere we go, HONEY. Especially farmer’s markets. And it’s all because of this recipe.
Anyway, this chai honey is an excellent alternative to that sugary (yet delicious) boxed stuff from the grocery store. This is full of good-for-you things. The cinnamon alone is antifungal, antiviral and anti-inflammatory. And if you use raw, local honey you can reap a lot of benefits there too. (Read about some of these benefits at the Global Healing Center.) Also, be cognizant of where you buy your herbs and spices and try to support ethical companies; Mountain Rose Herbs is a great online source.
After making the honey, a nice cup of hot (or iced!) chai is only a few seconds away. But first, patience, grasshopper. This honey needs a couple of weeks to infuse…
PS – I’ve also got a crush on this song. For some reason it reminds me of high school. Listen to it while making and/or drinking this chai. It’s kind of a strange video, but I dig it.
Adapted from The Herbal Kitchen by Kami McBride
2 cups honey
3 tablespoons powdered cinnamon
2 tablespoons powdered coriander
1 1/2 teaspoons powdered clove
1 1/2 teaspoons powdered cardamom
1 teaspoon ginger
1 teaspoon black pepper
Put honey into sterilized jar.
Put the jar into a double boiler over low heat.
Heat gently until warm – just until the spices can be easily mixed in.
Stir the spices into the honey while it is still warm
Remove the jar from the double boiler and let cool.
Store the honey in a cabinet for two weeks before eating.
Occasionally stir the honey, mixing the spices thoroughly into the honey.
Add 1 tablespoon of chai honey to 3/4 cup water (or black tea!) and 1/4 cup milk of choice.