I have always been a tea drinker, which is saying something now that I live in the land of the ubiquitous coffee stand, Seattle.

My mother and my grandmother were big tea drinkers and introduced me to tea when I was 5. We had just discovered that I had asthma and allergies. Back then, caffeine was welcome as it was considered helpful to my asthma, keeping my lungs open and stimulating my nervous system.

Four years ago, I visited Ireland and though I’d already been diagnosed with Crohn’s, I had no trouble at all with the fat-laden Irish breakfasts (which include a plate full of fried bacon, blood sausage, fried tomato and an egg, which I always skipped, plus fresh oat bread with butter and preserves). And, of course, no Irish breakfast would be complete without a large steel pot of strong Bewley’s tea. If you had the nerve to ask for decaffeinated tea, the waitress would look at you as if you’d just asked for a chunk of cheese from the moon. I don’t know if it was the water or the freezing March weather, but Irish tea was gloriously refreshing and delicious, yet I was never able to duplicate it once I got home to Washington. And caffeine in tea, or even in coffee soy ice cream, has been a trigger for Crohn’s attacks ever since I returned. Even green tea, which isn’t heavily caffeinated, gives me cramps.

So I’ve become a connoisseur of decaffeinated teas of every kind imaginable, and thankfully, have people like Heather Von Vorous, of the IBS Newsletter, to thank for recipes like the one below, which gives me delicious options when I’m seeking a warm morning brew to start my day. You can add decaffeinated English or Irish breakfast tea to the brew below for even richer flavor.

Cinnamon Chai
This is a safe (dairy-free, caffeine-free) version of the chai tea served at Starbucks and other espresso stands. It’s exotically spiced and smooth, creamy and dreamy. Cloves, fennel and cinnamon are all digestive aids, so this tea is downright beneficial for IBS.

Cinnamon Chai Recipe

Makes 1 Serving (easily doubled or tripled)

Chai Mix:

* 1 tablespoon whole cloves
* 1 tablespoon whole fennel seeds
* 1-tablespoon whole cardamom seeds (not in pods)
* 4 small cinnamon sticks, broken into small pieces

Add:

1-cup vanilla soy or rice milk
1 teaspoon honey

Stir together all chai mix ingredients. Add 1-tablespoon chai mix to soymilk and bring to a boil. Remove from heat and steep for 3 minutes. Strain and stir in honey. Store extra chai mix in an airtight container.

DeAnn's blog can be found at http://blog.healthtalk.com/crohns/ For more information on living with Crohn's Disease please visit http://healthtalk.com/crohnsdisease/

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