Paleo Recipe Of The Week: Iced Ginger Chai

by Simona Terron
Warm weather can be fabulous and while it’s a great time to get outdoors and be active, staying adequately hydrated can be a challenge. Water is the best solution here, pun totally intended! But sometimes it gets a bit boring, which is why we decided to spice things up a notch.

We took the help of a New York Times bestselling cookbook author who gave up grains over a decade ago and is a pioneer in grain-free cooking and baking. She’s none other than Elana Amsterdam, and we’re sharing her delicious Paleo-diet friendly recipe for Iced Ginger Chai.

Yes, there are many ways that you could adapt this recipe, using more spices, less spices, different spices, ground spices; just go ahead and feel free to experiment with it. Either way, it’s going to be refreshing, energizing and a good option for when you need that zingy feeling.

Iced Ginger Chai Recipe

  • 2 quarts water
  • ½ cup finely chopped fresh ginger (I leave the skin on)
  • 10 pods cardamom
  • 5 whole cloves
  • 10 whole peppercorns
  • ½ teaspoon fennel seed
  • ¼ cup organic loose rooibos tea
  • Place all ingredients in a pot and bring to a boil
  • Reduce heat and simmer for 30 minutes
  • Cool for 3 hours
  • Strain mixture into a 1 quart mason jar
  • Fill each glass with ice, 1 cup chai mixture, and ¼ cup Almond Milk
  • Add stevia or honey if desired
  • Serve
Serves: 4

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