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Homemade Chai

Earthy warming antiinflammatory, unsweetened, and no caffiene.

Course Drinks
Servings 20

Ingredients

  • 3 tbsp whole black peppercorn lightly cracked
  • 3 tbsp whole cloves lightly cracked
  • 3 sticks cinnamon
  • 1/4 cup green cardamon pods lighly cracked
  • 1 tbsp lavender
  • 1/4 cup dried elderberries optional
  • 1 root fresh tumeric about 1-2" long scraped and sliced
  • 1 knob fresh ginger larger than the tumeric, also scraped and sliced
  • 6 Rooibos Teabags
  • 1 lemon zested and sliced
  • 6 liters water

Instructions

  1. Prepare all ingredients and place in a large pot.

  2. Add water and bring to a boil.

  3. Reduce heat and let simmer for about 30 minutes.

  4. Turn off heat, and cover. Allow to infuse for 24 hours

  5. Strain and put into jars in the fridge or serve.

  6. To serve, heat tea on stove or micriwave, or use steam wand. Fill cup halfway. Add sweetener of your choice, my favorite is 100% organic maple syrup, honey is also lovely. Top with steamed milk or add extra hot water to fill cup.

  7. Will last one to two weeks in the fridge.

Recipe Notes

Chai is an herbal infusion.  The herbs/spices  all promote reducing inflammation, and helps with digestive issues and circulation.  It didn't start out with tea, milk or sweetener, that came later from British influence.  

Other herbs can also be added such as star anise and nutmeg.  You can see in the photo this batch has dried orange peel.  You dont have to worrty about peeling off all the peel of the tumeric and ginger,  but do want to increase the exposed surface area so its properties infuse easier.  Because you are using cinnamon, ginger, and tumeric it should not be boiled for long periods of times as it could extract bitterness, which is why it is infused overnight.

Using pure maple syrup also adds calcium, magnesium, maganese, potassium, and if using rooibos which is natrually caffiene free, and full of antioxidants, it makes a great drink for bedtime, or just to decompress.