Who doesn’t love a nice cup of creamy spicy tasting chai on a cold winter day? Our version of chai not only fortifies your senses; it’s super warming, and will strengthen the immune system, calm the nerves, and gets the digestive system ready for hearty winter meals!
6 tablespoons roasted dandelion root.
4 tablespoons dried cinnamon chips
2 tablespoons dried reishi mushroom pieces
2 tablespoons dried ashwagandha root
2 tablespoons dried crushed pine or fir needles
2 tablespoons dried ginger pieces
2 tablespoons whole cardamom
1 tablespoon whole cloves
2 teaspoons ground nutmeg
1 teaspoon star anise
Remove the seeds out of the cardamom pods. Roast them along with the cinnamon chips in a hot dry pan for a short minute, always moving the pan to avoid scorching. This helps to bring out the flavors.
When cool, toss the herbs together in a bowl and keep in an airtight glass jar. Fortify Chai will keep in your apothecary for up to 4 months.
To make 2 cups of Fortify Chai:
In a pot, pour in 2.5 cups of water and 2- 3 tablespoons of your chai herbs. Bring to a rolling boil and *immediately* turn down the heat to a medium simmer. Simmer for 15-20 minutes, or until the water goes down a third. Add a cup of whole cow’s or goat’s milk, coconut cream, or nut milk of choice and heat until steamy. Strain, pour into cups, add a cinnamon stick, and enjoy with your best friend!Share