Uncategorized
Herbal Chai
Nov
Chai means tea! In the West we have come to know it as a spiced tea. Here is one of my favorite ways to make a “Chai” This recipe renders 4oz of Chai herbs which should last you through winter months! For each cup, use about 1 teaspoon in 8-12 oz of liquid . You may make bigger batches and warm them up as needed
1 oz Roasted Dandelion
1/2 oz Ashwaganda
1/2 oz Cinnamon
1/2 oz black pepper
1/2 oz Allspice
1/2 oz star anise
1/4 oz cardamom
1/4 oz cloves
Simmer 1 teaspoon per 8-12 oz for 15 minutes. Add in cream or nondairy coconut cream to taste. Sometimes I will add in a small amount of ghee as well to make it extra delicious.
As far as sweetening the tea I like to use honey or maple syrup to taste. For low glycemic version, try stevia! Its nice to make this in a large batch for family gatherings and events. I often find commerical versions to be oversweetened and need more fat!
The roasted dandelion offers a really nice flavor and all of the bitter aromatics help to encourage digestion. The ashwaganda is a nice adaptogen to help get you through the holiday season.
If you’d like to try to alter the recipe a bit, I suggest experimenting with Reishi, Eleuthero in place of Ashwaganda, Ginger if you want it Spicier, or even some additional Chicory into the blend for a richer flavor.
Drink this to keep you warm and energized through cooler months.
Want to learn more? You can study with me and the other teachers at the Wildflower School of Botanical Medicine both online and in person here
