Hi! I’m Master Herbalist Suzanne Elliott, sharing my original recipe for chai tea with you.
Chai is the Indian name for tea. This is not a true Indian chai, but it will still satisfy and warm you on a cold day. I’ve included the addition of licorice root due to its natural sweetness and tonic properties. This is a great beverage to transition into the fall season due to its warming and digestive qualities, and one I always share in my Herbal Ways for Women class in September. Enjoy!
- 1 teaspoon dried or fresh ginger root
- 1 teaspoon cardamom seed or 4 whole pods
- 1 teaspoon licorice root *optional*
- 1/2 cinnamon stick broken into pieces
- 8 whole peppercorns
- 3-4 whole cloves
- 1 1/2 cups water
- 1-2 black tea bags or 2 teaspoons loose tea (depending on how strong you like) *optional*
- 1 cup milk of choice: cows, almond, soy, coconut, rice, or cashew
- Honey to sweeten if desired
- In a saucepan combine water and spices: ginger root, cardamom, licorice root, cinnamon, peppercorns, cloves.
- Cover, bring to boil, turn down, and simmer on low 25-30 minutes.
- If using black tea: Add black tea and milk and bring back up to just below a boil. Remove from heat and steep approximately 10 minutes.
- Strain into cup and sweeten if desired. Sip until your heart’s content.
*Licorice root is a nutritive herb that naturally sweetens the chai. (Do not use if you have high blood pressure.)
~ Recipe courtesy of Suzanne Elliott, Half Moon Bay, CA. Suzanne is a Master Herbalist who offers herbal classes specializing in a hands-on approach. She also makes cordials, food products, tinctures, elixirs, and cosmetics made from the freshest wild edibles and processed with love. To find out more, visit http://www.woodsorrelproduct.com.
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