alive logo

Chai Latte


    Chai Latte

    Soothe your immune system with the simple ingredients of chai. This comforting drink is an integral part of Indian life and makes a wonderful accompaniment to a festive meal.


    3 cups (750 mL) 1% milk
    3 Tbsp (45 mL) loose black tea
    2 in (5 cm) cinnamon stick
    1 in (2.5 cm) ginger root, peeled and sliced
    2 tsp (10 mL) honey
    1/4 tsp (1 mL) black peppercorns 
    6 whole cloves
    4 cardamom seeds
    1 star anise
    Pinch of freshly grated nutmeg 
    Whipped cream (optional)

    Combine all ingredients except whipped cream in saucepan, preferably one with a spout, and bring to simmer. Stir to blend flavours. Simmer gently for 1 minute then turn off heat. Leave pan on burner and let steep for 5 minutes. Strain into mugs and serve with a dollop of whipped cream if you wish.

    Serves 4.

    Each serving contains: 109 calories; 7 g protein; 3 g total fat (1 g sat. fat, 0 g trans fat); 15 g total carbohydrates (3 g sugars, 1 g fibre); 114 mg sodium

    source: "Celebrate Diwali", alive #373, November 2013


    Chai Latte




    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.