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Tea Drinkers: Give Flavonoid-Rich Chai a Try
1 1/2 cups (355 ml) of water
1 1/2 inch (3.8 cm) stick of cinnamon
8 cardamom pods
1 teaspoon (2 grams) grated fresh ginger root
2/3 cup (160 ml) of milk
3 teaspoons (6 grams) black tea leaves* (Assam or Darjeeling)
Honey or sugar (optional)
  1. Place water, cinnamon, cardamom, cloves and ginger in a pot and bring to a boil.
  2. Cover and lower heat to low setting; simmer for 10 minutes.
  3. Add milk and black tea leaves and again bring to a simmer for 10 minutes.
  4. Strain through a sieve.
  5. Add honey or sugar to sweeten.

*For less caffeine, try making chai from white tea leaves, which are the least processed and contain the highest amount of antioxidants. If you prefer no caffeine, try a slightly more pungent red chai made from red tea leaves.

Deborah Steuer is a freelance health writer from Silver Spring, Maryland. She has contributed to more than a dozen health and diet books and has written for several national publications including Good Housekeeping, Parents and Ladies Home Journal. She is coauthor of No More Digestive Problems (Bantam Dell, 2004).

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