Anti-Inflammatory Bulletproof Turmeric Tonic

One of the most recognizable teas to North American audiences is the spicy tea blend, regularly consumed with milk, called “chai.” Every housewife and chaiwallah in India has his or her own recipe for what they call masala chai, or spice tea. Traditional Indian chai is a spicy and fragrant tea made on a strong black tea base simmered with ginger root, cardamom, cinnamon, allspice, peppercorns and cloves. India is the second largest tea exporter in the world, but tea was not a big part of the Indian diet until the British began producing tea there in the mid-nineteenth century. The Indian palate was not satisfied by this thin, sugared beverage, however. By drawing from their own cultural pantry, India created their own exotic tea drink that we now all know and love – chai. Your first sip of chai will conjure up images of warm and colorful spice markets.  As the flavor profile reveals itself to your senses, you’ll find yourself sensuously warmed from the inside out.

You can up level your chai game with healthy fats and the anti-inflammatory properties of turmeric. This recipe is embraces the concept behind energy-boosting bulletproof coffee, but is adapted for those who prefer a soothing caffeine-free latte. The vibrant yellow color of this chai comes from the curcumin, the active ingredient found in turmeric. Curcumin is sought for it potent anti-inflammatory properties. Turns out, the high-quality fats used in this bulletproof style recipe can help boost its bioavailability. This is an easy-to-make, satisfying and delicious vegan chai latte which you’ll find yourself coming back to anytime you may feel signs of inflammation in your body. Your joints will thank you for it!

Bulletproof Turmeric Tonic Recipe

Yield: 1 serving

Ingredients: • 2 rounded tsp Turmeric Tonic (or one tea sachet) herbal tea • 15 oz. boiling water • 1 TB. coconut oil • 1½ tsp. flax seed oil

Instructions: Place 2 rounded teaspoons (or one tea sachet) of Turmeric Tonic and 15 oz boiling water in steeping mug and steep for 8 minutes. Remove strainer. Pour liquid into high speed blender with coconut oil and flaxseed oil. Blend on high for 30 seconds. Open lid carefully – it’s hot! Pour back into empty steeping mug and enjoy warm. Yields a single 16 oz. serving.

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