Ginger tea

The Bahraini version of ginger tea (or chai yinzibeel as we call it) is delicious but full of milk.
 
Many people tell me that they’ve listened to my advice and cut out dairy but that they miss this ginger tea the most, especially in the cold winter days.

So this week’s tip is about enhancing the traditional ginger tea and making it ‘AliaApproved’ so you can get all the benefits without the side-effects.

The first step is to make it with almond milk instead of regular milk to avoid the side-effects of cow’s milk. Almond milk is made from soaked almonds that are blended with water and strained.

The second step is to take 1/2 cup of that almond milk and mix it with 2/3 cup of water and cook on low heat while adding 1½ teaspoons of ginger powder, 10 grains of fenugreek, a pinch of cardamom powder and half a teaspoon of turmeric powder.

Let all these ingredients cook together and then strain the drink into a cup or a small flask. And you can add honey before drinking.

The best thing about this recipe is that the ingredients don’t just taste great, they also have lots of benefits. Almond milk is calming and soothing for the muscles and nerves and improves sleep. Turmeric, ginger and fenugreek all improve immunity and speed up the detoxification of the body and removal of any pathogens. And cardamom adds a lovely Arabic taste and smell to the experience.

Remember to cuddle with a blanket and this ginger tea this winter. You can enjoy the taste and your body can enjoy the benefits!

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