Healthy Recipes: Iced Almond Chai

June 14 

Have a Cup of Cancer Prevention

Cool down on a hot day with delicious chilled chai. This spiced tea is a South Asian delicacy that combines herbal chai, and rich Indian spices like cinnamon, cloves and cardamom. Making your own instead of relying on chai concentrate is a great way to cut down on sugar. AICR’s expert report found that regularly consuming sugary drinks contributes to weight gain, which has been linked to colon cancer and probably to cancers of the pancreas, endometrium and postmenopausal breast cancer. 

Iced Almond Chai 

3 green cardamom pods, cracked

1 (3-inch) stick cinnamon

2 whole cloves

1/2 tsp. anise seed

1 tsp. black peppercorns

3 cups cold water

3 black teabags

3 chai teabags with black tea

3 cups boiling water

1 1/3 cups unsweetened almond milk, chilled

8 – 10 tsp. agave syrup, preferably dark 

For the chai, combine the cardamom, cinnamon, cloves, anise, and peppercorns in a medium saucepan. Add the water, and bring to a boil over medium-high heat. Cover, reduce the heat, and simmer 5 minutes. Off the heat, add the black teabags, cover, and steep for 5 minutes. Remove the teabags, squeezing them well. Pour the chai into a heat-proof jar and cool to room temperature. Cover and refrigerate for up to 3 days. Strain the chai when ready to use, and discard the spices. 

For ice cubes, in a heatproof measuring cup, pour the boiling water over the 3 chai tea bags and steep for 10 minutes. Divide the tea between two ice cube trays and cool to room temperature, then freeze into cubes. 

To serve, place 6 chai ice cubes in each of four 12-ounce glasses. Pour in 1/2 cup of the strained, chilled chai. Add 1/3 cup almond milk and sweeten to taste, using 2 to3 teaspoons agave syrup per serving. 

Makes 4 servings, 4 cups 

Per serving: 60 calories, 1 g total fat (0 g saturated fat), 13 g carbohydrate, 0 g protein,

0 g dietary fiber, 50 mg sodium

From AICR