Bali Hai Chai - ish

Coconut Cream Vanilla Chai Tea

It's 2013! The Mayan's were wrong and I am glad for it. I'm determined that this year is going to be more organized and disciplined. I'm not setting crazy unreachable goals but I have made a few adjustments in my lifestyle that I know (from previous attempts) will help my faltering immune system and maybe even set me up to handle the ever looming (whispering) "change" (pronounced "shawnj") women my age (and their families) dread.

The hardest decision I made was cutting out refined sugars and flours. Oh, believe me. The irony isn't lost on me. It doesn't mean I won't be using them to make treats for others...after all, it is a joy for me to bake and come up with interesting new ideas or attempt others' creative ideas. It's also a great challenge to come up with nutritionist-approved versions of the treats I love.

Of course, as soon as I give up sugar I crave sweets that are not only on the naughty list, they're virtually impossible to find. Like the Bali Hai Chai.

My first Bali Hai Chai at a Borders Bookstore (may it rest in peace) was possibly my first encounter with euphoria. It was eyes-rolling-into-the-back-of-my-head magical. I've never been able to reproduce that glorious sweet, creamy, coconutty, spicy flavor swirl and I cannot find the ingredients list online...though I didn't search very deep. I have a 3-page Google limit if you know what I mean.

So desperate to fulfill that sweet memory I grabbed:

• some homemade vanilla chai concentrate and 
• a can of coconut cream.

My chai concentrate is neither sweetened nor caffeinated - good list - (I don't add the tea until I'm ready to make a cup, but in this instance didn't add any) and coconut cream, though high in fat it's the good kind of fat your brain craves. Coconut milk would be fine too. But I only had the cream in my cupboard.

I frothed the coconut cream as I would have milk and added it to my 2/3 full cup of vanilla chai concentrate. Garnished with cinnamon stick and star anise and voila! Coconut Cream Chai that almost tastes like a Bali Hai Chai...if you don't need to give up sugar add a dollop of honey and you'll get even closer! For those going without sugar, the coconut cream (or milk) and the cinnamon satisfies the sweet and creamy craving.

For Paleo/Primal Blueprint followers on a scale of 1 to Paleo this probably falls at about a 7. No sugar, no caffeine, use of coconut milk...though I don't know how the experts feel about coconut cream for their weightloss adherents...and I'm not sure if any of the spices in the chai are no-nos...but I can't imagine why they would be.

Feet up. Cozy blanket. Pinterest-ing healthy food. Sipping my Bali Hai Chai -ish.

Happy 2013!


RESOURCES
If you're in a similar place - making dietary changes for the better - I highly recommend these resources in order:
In Balance Lifestyle Management - Brenda Wollenberg (also has a book out for kids which is great for anybody, not just kids). Brenda has taught me a great deal about nutrition. All the things I thought I knew about nutrition were tossed out the window. She's an amazing resource. Pick this lady's brain about body typing...it will revolutionize your world.

Balanced Bites - Diane Sanfilippo (holistic and Paleo education) Diane seems to have a balanced approach to the slightly controversial Paleo diet. She's more of a "hey, see if it works and make adjustments as you go" than a "my way or the highway" kind of gal. I appreciate that.

The Mood Cure - Julia Ross (fueling your brain to recover from anxiety, blahs, depression etc.) A great resource to learn how to recover from the blahs with high-protein, healthy fat and veggie rich diet and amino acids. I've read this book three times and have had amazing results following her suggestions.

Sugar and Spice and Vanilla Chai Nice

Vanilla Chai Latte: homemade vanilla chai concentrate

I love LOVE the fall season. The sun is still warm but the air is cool... the leaves are turning red, orange and yellow. It's the perfect weather to sit on the porch and sip warm, spicy chai.

I love making chai concentrate. My whole house smells like the Spice Market in Istanbul. It's not hard to do and it's considerably more economical than buying the concentrates at the grocery store. And this way you can manage you're quantities of sugar, caffeine, tea strength, etc.

This recipe was adapted from one sent to me by the lovely Dana VanVeller (who got it from her friend Jess, who got it for our friend Marcia Siggelkow, who got it from her friend Jen)...recipe origin unknown at this point, but I will keep you posted when I find it.

What you'll need to do:
Get a stock pot that will hold 5 liters of water, but don't fill it up just yet...

Toss in a blender and blend just to break them up, or use a mortar and pestle:
15 cinnamon sticks

 Then add:
(Again, blend just to break them up)
Or if you're using mortar and pestle crush each spice one at a time and put in pot as you go.

1/4 cup coriander seeds

 1/2 cup whole allspice

 1/4 cup cardamom pods (or just the seeds if that's what you can find)

 1/4 cup peppercorns

 Add 2 vanilla beans sliced lengthwise (or I use 4 left over vanilla bean pods - the guts have been scraped and used in something else)
1 tsp whole cloves (not crushed)
Add 6 inches of sliced ginger.

Add 5 liters of water.
Simmer for 2 or more hours.
Remove from heat

At this point you can add 1 cup of loose black tea (in cheese cloth or tea bags so you can take it out easily). Steep for 2-3 minutes. The longer you steep the tea the more bitter it gets.

I choose not to add tea at this point. I prefer to add a sachet of black tea when I make myself a cup of chai. That way I can choose whether or not I'd like caffeinated or decaffeinated tea.

Pour concentrate through strainer into a pitcher, or I use mason jars so I can store it in my fridge a little easier. Should be good for up to 3 weeks in a sealed jar.

There are many ways to make your cuppa chai. Here is one suggestion:

• Fill your mug half way with the chai concentrate and warm it up (either stove top in a saucepan or in the microwave...this is when I also add my tea sachet)
• Put about the same amount of milk in a saucepan and bring to a simmer, whisking the whole time...it should froth a little. Add to your chai.
• Add honey to sweeten if desired

 Enjoy!