I blended the Elderberry Elixir as a remedy for a bad case of the flu. I am not a doctor, but this works better than medicine for me. I noticed in many bottled elixirs, there is about 12 grams of sugar in 1 ounce! That’s a lot. Over the years I add almost no sugar in my beverages. I started taking this with me to add to carbonated drinks when I go out to eat.
This recipe also works best with Apple Pie, Assam Mint, Rooibos Spearmint, or caffeine free fruit teas.
Steep caffeinated teas for 5 to 7 minutes. Caffeine free teas can be steeped overnight and adding 1 tsp unrefined sugar brings out the flavour of the rich spices. If you are diabetic, please do not add any sugar.
If you don’t add cream, this keeps in the fridge for 3 to 4 days.
Add cream or coconut milk when ready to serve.
Note: Stick to full fat cream, coconut milk, pure liquid stevia or pure monk sugar. The longer you steep this tea, the stronger it gets. Add fresh mint leaves, lemon or ginger for added enriched flavours.
Ingredients (Makes 4 C iced chai)
2 C hot water
4 tsp Trudy Ann’s Elderberry Elixir
2 C ice
8 tbsp full fat cream or coconut milk
Add tea to hot water. Steep or simmer for 30 to 60 minutes. The longer it steeps, the stronger it gets. Pour over 2 C of ice. Add full fat cream or coconut milk
If you would like to get my cookbook, please visit this page Trudy Ann’s Masala Kitchen Recipe and check out all the spices that go with the book.
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Chai Chai x Trudy Ann
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