Cardamom for the soul 

Cardamom is a fresh and wonderful garnish in beverages and on fruits. The unmistakable accent of cardamom is a key ingredient of Indian chai, a spicy tea with ginger, cardamom, cloves, nutmeg, and cinnamon. Cardamom is common in many desserts like rice pudding.
Even if you don’t follow Ayurveda there are many benefits to adding cardamom to your pantry. It touts many properties such as muscle relaxation, mucus reduction, digestion aide, and even a breath freshener.

Today I made a simple cardamom chai with vanilla almond milk and orange tea.

6-7 whole cardamom, lightly crushed to release flavor

2 teaspoon sugar or use sweetener (adjust to your taste)
2 teaspoons loose black tea leaves or 2 tea bags

Almond milk


1. Start by boiling the whole cardamom, in the water. Also stir in the sugar at this stage. Let the spices boil in the water and infuse the tea liquid for 10-12 minutes.

2 Turn off the flame, stir and let flavors marry for a few minutes. Then strain the tea liquid; discard the spices and tea leaves.

3  For best results, this liquid can be used immediately to make a fresh cup of Chai Latte. Alternately, the prepared Chai mixture can be refrigerated in an air tight container for 2-4 days, beyond which it loses most of its good flavor.



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