Ashwaganda Chai

Ashwaganda Chai by New Zealand Herbal Brew

Ashwaganda (Withania somnifera) is regarded as an adaptogenic herb and has traditionally been used as a tonic to support stress and recovery from illness and to promote overall wellbeing.

Mild and earthy in flavour, adding Ashwaganda to a caffeine-free chai drink is a great way to incorporate it into your daily routine.  This recipe makes approximately two large mugs of chai.

Ashwaganda Golden Chai Ingredients
  • ½ teaspoon cinnamon
  • 1 teaspoon fresh ginger chopped
  • 3 whole cloves
  • 1 tablespoon Ashwaganda
  • 1 teaspoon turmeric
  • ¼ teaspoon nutmeg
  • 2 cardamom pods
  • 2 tablespoon honey
  • ½ teaspoon liquorice root (optional)
  • 1 ½ cups water
  • 1 cup milk of your choice
Method
  1. Place all ingredients except the milk into a saucepan and bring to a simmer then turn off the heat. 
  2. Allow the tea to steep for five minutes. 
  3. Whilst steeping, froth the milk or heat it in a separate pot. 
  4. Strain the tea and divide between the mugs. 
  5. Top up with the hot milk and sprinkle with cinnamon or nutmeg.
Ashwaganda Rose Chai

Replace the turmeric with 1 heaped tablespoon of dried rose buds or petals and 1 teaspoon of vanilla essence.

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Hibiscus & Rose Cookies

Hibiscus & Rose Cookies

Ingredients

  • ¾ cup butter, softened but not melted
  • 3 T coconut sugar
  • 1 cup ground almonds (skins can be left on)
  • 1 cup flour
  • 1 t baking powder
  • 1 egg
  • 1 t vanilla
  • ¼ t sea salt
  • 2 T Dried Hibiscus flowers (Hibiscus sabdariffa) powdered (use a mortar and pestle or blender)
  • 2 T Dried Rose petals powdered
  • Extras: Caster sugar to roll cookies in and raspberry jam to stick the cookies together

Method

  1. Preheat oven to 170C and line a baking tray with parchment.
  2. Add all of the ingredients together in a bowl and mix until well combined.
  3.  Roll into balls, then roll in caster sugar.
  4. Place on to the tray and flatten to about 1cm in thickness and bake for approximately 12-15 minutes.
  5. Remove from the oven and using a fish slice remove each cookie off the tray and place onto a baking rack.
  6. Place the rack on the oven tray and back into the turned off oven for a further 5 minutes to help crispy the cookies, then remove from oven and allow to cool completely.
  7. When cool, spoon some raspberry jam onto one cookie, then sandwich together with another cookie.
  8. Enjoy with a lovely hot cup, or cold glass, of Hibiscus tea. Dried Hibiscus
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Hibiscus & Pomegranate Cooler

Hibiscus & Pomegranate Cooler

Ingredients

  • 1 tsp red hibiscus flower tea
  • Boiling water
  • 2 tablespoons of pomegranate seeds or 8-10 blueberries or berries of your choice
  • 1 tsp honey or agave nectar
  • 1 slice of lemon or orange
  • 2 springs of fresh mint
  • Ice

Method

  1. Make the hibiscus tea by pouring the boiling water over the flower tea in a tea infuser pot (you’ll want about 300ml of tea). Allow to steep for 5-10 minutes, then pour the tea into a large mug or bowl and stir in the honey.
  2. Allow to cool completely.
  3. Add ice to your serving glass, add the blueberries, orange slice and mint sprigs, then pour over the tea, serve immediately.
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