Do you save your orange peels? (organic, of course). Orange peels add depth and a smile to your tea!
I am actually allergic to oranges, I know, darn! However, I peel oranges, let my family eat the fruit and then I make tea with the orange peel. Just the aroma of the orange peel makes me smile. Don’t throw away your orange peels! You can drink them fresh or dry them for later tea drinking.
Citrus peels are loaded with vitamin C and pectin. Pectin, which is also abundant in apples, is a carbohydrate that feeds the beneficial bacterial in your gastrointestinal tract. If you are going to eat an orange, also eat the white pith on the inside of the peel, which is where the pectin is.
“Warming spices and bright citrus come together in this delicious chai recipe, which also happens to be packed with good-for-your-gut herbs.”
I love adding citrus to my chai recipes. Warming spices and bright citrus come together in this delicious chai recipe, which along with the pectin rich peels, also happens to be packed with good-for-your-gut herbs.
Herbs that boost digestion are one of the most versatile gifts of the plant world. Digesting what we eat uses a lot of our daily vitality. When we eat and drink herbs that support digestion, we have a little more zip for other things in life without using caffeine as a crutch.
So before you toss those orange peels, try using them in this citrusy take on herbal chai.
The Caffeine Trap
You’ve probably heard mixed messages about caffeine. Coffee and black tea are high in antioxidants, and coffee specifically is linked to a reduced risk of diseases including type 2 diabetes and Parkinson’s. And then there’s the obvious: caffeine makes us more alert and less sleepy. Except over time it can actually have the opposite effect.
Caffeine blocks the body’s internal sleepiness signal, adenosine. Our bodies, always striving toward balance, find ways to adapt like creating more adenosine receptors in the brain. The more we drink, the more tolerance we build, creating a vicious cycle of needing ever more caffeine to chase away sleepiness.
Like any addictive substance, coffee can be a treat, savored with intention, rather than consumed with the mindless gulp of habit. This herbal chai recipe is designed to work the opposite way – tapping into your innate energy slowly over time by boosting digestion with carminative herbs. Here’s how.
Featured Ingredients
Carminative herbs increase the flow of oxygen and blood to the digestive tract, enhancing digestive function. Let’s take a look at the spices in this herbal chai recipe.
Orange Peel
Citrus peels support digestion and are considered valuable medicinal herbs included in many Chinese tonics. In addition, the peels of orange, tangerine, and mandarin are traditionally used for coughs due to excessive phlegm in the lungs.
Cinnamon
Cinnamon supports efficient digestion of fats and cold foods. It helps counteract the congestion that can accompany dairy foods. If you are suffering from a cough, cold, or sore throat, consider using cinnamon to quicken your healing process.
Clove
This richly pungent and energizing dried flower bud has been used in folk medicine for acne, colds, constipation, coughs, dyspepsia, indigestion, intestinal parasites, muscle spasms, nausea, skin ulcers, sores, and toothaches.
Cardamom
Cardamom has carminative properties, as well as decongestant properties that help to clear mucus from the digestive tract and the lungs. Purchase whole cardamom pods, which consist of little black seeds tucked into a green papery cover.
Black Pepper
Black pepper is the emperor of digestive aids. As one of nature’s strongest digestive stimulants, pepper bolsters the healing process in a number of belly complaints from bloating to constipation and indigestion. Pepper’s pungent and heating nature facilitates the dispersal of nutrients throughout the body.
Coriander
Yet another herb that is superb in helping with all things digestive. Coriander eases intestinal cramps and spasms, helps with nervous tension, and can help regulate an overheated digestive system.
Ginger
Ginger settles an upset stomach, increases circulation, helps get rid of mucus congestion, dispels gas, soothes aches and pains, eases inflammation and menstrual cramps, supports the pancreas, and stimulates digestion. I think it’s truly the universal medicine.
Caffeine-Free Orange Spiced Chai Recipe
Ingredients
- 2 tsp dried orange peel pieces
- 4 whole cloves
- 7 cardamom pods
- 1 tsp black peppercorns
- 1/2 tsp coriander
- 1 stick cinnamon
- 2 tbsp chopped or grated fresh ginger
- 2 1/2 cups water
- 1/2 cup milk of choice
- 1 tbsp honey (or to taste)
Instructions
- Lightly crush the orange peel, clove, cardamom, peppercorn, and coriander with a mortar and pestle.
- Combine the crushed spices, cinnamon, ginger, and water in a medium-sized pot.
- Bring to a boil.
- Once the water has reached a boil, lower the heat and simmer for 15 minutes – the liquid should reduce by about a third.
- Lower the heat to the lowest setting and add milk.
- Cover, turn off the heat, and let the chai steep for 10-15 minutes.
- Strain through a fine mesh sieve before serving.
- Add honey to taste, and enjoy!
Reignite the Flame
Whether you love the ritual of a warm drink in the morning or are looking for a satisfying sip after dinner, this chai recipe will support digestion in the short term, and a happy digestive system over the long term. Since ancient times, this kind of herbal wisdom has been passed from one generation to the next, but in much of Western culture the tradition has been cut off. You can reignite the flame with habits that bring the body into balance day after day, cultivating your innate wellness and energy.
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Dandelion Mocha
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Absolutely delicious, have loads of oranges in the garden and love chai so this will definitely be something I make often -thank you🥰🥰
I love chia tea it’s my very favorite and I make it myself but have never put orange peal in it. Thank you!
I usually compost orange peels. However, your idea to use the peels in a tea sounds wonderful. I too like the scent that oranges give off. Thank you for the idea of using orange peels.
They taste sooo good, I’m sure you’ll love it! You can still compost them after you make the tea.
Since I wouldn’t want to drink that much in one sitting, have you had it cold later in the day or next day?
I keep it in a pot and reheat it or you can put it in the fridge for a day and reheat it when you’d like to drink the rest of eat. I rarely drink anything with milk in it cold
Thank you Kami, I can’t wait to make your recipes and take your classes. You are much appreciated.
HA! I’ve been saving organic orange peels all winter grating in to swedish pancakes or in tea or that salt recipe you had earlier, but I thought boiling w chai spices to make an infusion prior to milk would be too bitter. Are you using dry or soft peels differently,?
I use both, interchangeably
Can’t wait to try these herbs for HEALTH !