Posted by Renée Leonard-Stainton on 17 October 2013 - 4:28pm
Recipe Video: Dandelion Root Chai Concentrate
A good cuppa tends to soothe away the days stresses, even if just for the duration of those savoured sips. A chai always hits the spot for me, but the caffeine & cane sugar content of most commercial varieties doesn't sit so sweetly. Naturally, I started playing with alternatives...& a bitter one at that. Dandelion root has a rich, coffee-like bitterness to it when brewed into a tea or latte. Mixed with whole spices, natural sweeteners & a whole heap of home-made love...Sweet success.
A good cuppa tends to soothe away the days stresses, even if just for the duration of those savoured sips. A chai always hits the spot for me, but the caffeine & cane sugar content of most commercial varieties doesn't sit so sweetly. Naturally, I started playing with alternatives...& a bitter one at that. Dandelion root has a rich, coffee-like bitterness to it when brewed into a tea or latte. Mixed with whole spices, natural sweeteners & a whole heap of home-made love...Sweet success.
Method
- Slice the vanilla bean in half lengthways
- Peel & then slice the ginger
- Add the water & honey to a medium sized saucepan and bring to a boil over a medium-high heat
- Once boiling, reduce the heat to a simmer and put in the dandelion root & all spices. Simmer for 30 minutes (with no lid)
- Remove the pan from the heat, let it cool until just & then strain the concentrate through hessian cloth, a nut bag or a sieve
- At this point if you want a bit more sweetness you can add a tablespoon of honey, stir to dissolve. If you didn’t use a whole vanilla bean, add your vanilla extract now. Stir to combine
- Allow the mixture to cool before pouring into an airtight jar or container. Store in the refrigerator for up to two weeks
- To serve, mix 1 part concentrate with 2 part milk of your choice. Heat for a warm beverage or serve over ice for a cold drink
- Enjoy! x