Guayusa Chai Latté

This drink is a fusion between India and Ecuador. Guayusa is a stimulant herb that is balanced out by the mix of spices making it a good drink for Vata constitution.


Chai mix:
4 tbsp cinnamon bark
1 tbsp star anise
1 tbsp black pepper
1 tbsp clove
2 tbsp cardamom seeds
1 tbsp anise seeds
3 tbsp ginger powder

In a hot pan, toast all the ingredients except the ginger powder. Keep moving them around in the pan with a wooden spoon, untill a pleasant smell starts to invade your kitchen.
Take the spices from the pan, and let them cool in a ceramic bowl.
Next, place them in a mortar, or coffee grinder, and grind into a powder. You can finally add the ginger powder.
Store in an airtight, glass jar.

Hazelnut Paste:
4 cups of activated/roasted hazelnuts.

Whether your nuts are activated, or roasted will influence the taste. For a more rich taste, use roasted hazelnuts. For a more subtle, natural flavour, use activated hazelnuts.

Place the hazelnuts in the oven, pre heated on 180 degrees celcius for about 10-15 minutes. When your kitchen starts to smell like heaven they should be ready.

Soak the hazelnuts for about 6-8 hours, then dehydrate them overnight.

Place the hazelnuts in your food processor, and keep processing untill smooth. Be patient. This might take a while, and you might have to scrape down the sides a few times, but it is well worth the time.


Final Recipe:
2 tbsp guayusa leaves
1L water
1tsp chai spices
2tbsp hazelnutpaste
1tsp maple syrup

Bring the guayusa leaves and chai mix to a boil. Let it simmer on low flame for about 15 minutes.
Sift the water and place it in a blender. Now add 1 tbsp of your hazelnut paste and blend untill frothy.

In case you do not have Guayusa leaves, you can of course use the usual black tea for this recipe.

Makes 4 cups.

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