My-chai (recipe)
| My-chai (recipe) | |
|---|---|
| Name | My-chai |
| Ingredients | Water • Fresh ginger • Of fresh mint • Cinnamon sticks • Star anise • Green cardamom pods • Fennel seed • Vanilla beans • Vanilla extract • Whole cloves • Honey • Milk |
| Cooktime (in hours) | 0.333333333 |
| Preptime (in hours) | 0.083333333 |
| Totaltime (in hours) | 0.416666666 |
| Keto friendliness | Keto friendly |
| Calories | 2.3 |
| Fat | 0.1 |
| Protein | 0.1 |
| Carbohydrate | 0.4 |
| Fiber | 0.2 |
| Net carbohydrates | 0.2 |
| Sugar | 0 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 8.2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
My-chai (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- In a kettle bring your water to a boil.
- Cut off your chunk of ginger, peel it and smash it with a mallet.
- Place a tea basket in your tea pot and fill it with all the ingredients except the honey and milk.
- Pour the boiling water over the herbal mixture and allow to steep for 3-5 minutes. If you don't want the caffeine omit the black tea leaves but then you will need to let it steep for 5-7 minutes.
- In the bottom of each mug put about 1 good table spoon of honey and about a half inch of milk or cream. Stir vigorously to dissolve the honey in the milk.
- Pour the tea into the mixture and enjoy!
- Additional Notes:
- If you do not have a tea pot you can boil your water in a saucepan and drop the herbs into the pan to steep. Pour and strain to serve.
- Also, the honey and milk amounts can be adjusted according to your individual taste.
- Smashing the ginger helps it to better release its flavor in the tea. This is a great alternative to coffee after a meal and goes great with cakes and cookies.
Food tags
Dessert, Spicy, Sweet,, Beginner Cook, Easy, Inexpensive
My-chai (recipe) details:
Time:
Prep Time in Hours and Mins:25M
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Contributors: Prab R. Tumpati, MD
