For the past five weeks, my new next door neighbors’ tiny, terrified dog has decided that it is his God-given mission to begin howling and whining at 3 o’clock in the morning, and to continue doing so until I leave for work.
This dear dog is so committed that he does it nearly every day, be it weekend or weekday.
Some days even chooses to get up on his post early, starting some nights as early as 6 or 7pm.
Now that is dedication.
I don’t know why my neighbors decide to let their poor dog yodel yodelay all day and night without concern for how it is affecting others, but the thin walls in my building give me the unparalleled ability to enjoy his performance as though he were right in the same room with me.
And as someone who needs a solid eight hours of sleep each night, between the interrupted sleep and the weird dreams that come with this puppy’s cries, I have been grumpy, slow, and dull most days in the past few weeks.
I pray blessings on everyone who has dealt with me.
But from here on, whether Paverrottweiler decides to continue his concertos or not, I can look forward to my groggy mornings because I can look forward to starting them with a homemade, AIP iced chai latte.
This delicious chai tea concentrate is free from the seed ingredients found in traditional chai concentrates, but tastes just as good. (If not better!)
It’s just as spicy, warm, and comforting as traditional chai, but with none of the dairy or inflammatory ingredients! And just look at those beautiful vanilla bean flecks!
Brew up an easy batch of this concentrate one night or weekend.
In the mornings, combine equal amounts of concentrate with your favorite dairy-free milk (or cow’s milk, if you can tolerate it), hot or over ice, for a quick, delicious chai tea that’s paleo and safe for the auto-immune protocol.
Now that’s a reason to look forward to the mornings!
- 5 cups water
- 2 vanilla beans, 2 teaspoons vanilla powder, or 1 tablespoon vanilla extract (use either of the latter two for strict AIP)
- 5 black tea bags
- 5 cinnamon sticks
- 2 tablespoons diced, peeled ginger root
- 1 tablespoon orange zest
- 1 1/2 teaspoon whole cloves
- 1 bay leaf
- 1/2 cup honey, coconut sugar, or maple syrup
- Add the water to a large pot and bring it to a boil.
- If you're using vanilla beans, while you're waiting for the water to boil slice your vanilla beans from top to bottom of the bean with a sharp knife and scrape the insides out.
- When the water is boiling, remove the pot from heat and add the vanilla bean insides, the vanilla bean pods (or the vanilla powder or vanilla extract), the black tea bags, cinnamon sticks, ginger, orange zest, cloves, and bay leaf to the hot water. Set aside to steep for 20 minutes.
- After 20 minutes, stir in the sweetener until it has completely dissolved.
- Let the mixture cool completely, strain it through a mesh strainer, and store it in a jar or bottle in the fridge for up to ten days.
- To make a chai latte, add 1/2 cup concentrate with 1/2 cup coconut milk (or other milk of choice). Heat the mixture for a hot latte, or add ice for an iced chai.