Chocolate may seem decadent but in moderation, it can be part of a healthy cancer-protective diet. This recipe combines cinnamon, ginger and cloves with rich cocoa for the perfect warm, spiced drink for a cold day. Plus, lab studies have shown that compounds in tea and chocolate may have health protective effects, like reducing inflammation and lowering blood pressure.
- 4 cardamom pods, cracked
- 1 (4-inch) piece cinnamon stick
- 4 whole cloves
- 1/4 tsp. anise seed
- 2 - 4 (1/4-inch) slices fresh ginger, peeled*
- 2 cups water
- 2 black tea bags
- 2 Tbsp. unsweetened natural cocoa powder
- 2 - 4 Tbsp. tsp. vanilla extract
- 2 cups unsweetened almond or soymilk
- 3 Tbsp. agave syrup or honey, or to taste
- Place cardamom, cinnamon, cloves, anise seed, and ginger in medium saucepan, add 2 cups water, and place over medium-high heat.
- When water simmers, cover and simmer over medium-low heat for 3 minutes. Remove from heat. Add tea bags, cover and steep for 4 minutes.
- Remove tea bags, cover, and steep brewed tea with spices for 20 minutes. Strain to remove spices, and return spiced tea to saucepan.
- In small bowl, whisk cocoa with 1/4 cup of hot tea until dissolved, then add to tea.
- Mix in vanilla and almond or soymilk. Heat chai over medium-high heat until steaming. Sweeten to taste then pour into mugs, or divide chai among 4 mugs and sweeten it to taste individually.
Ginger Root varies in thickness. If you have a fat piece, 2 slices may be enough.
This recipe contains cancer fighting foods:
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I have breast cancer and was told by my oncologist to avoid deli meat, to eat no more than 2 eggs per meat, to avoid red meat, to eat fish and chicken once per week.