Updated: May 1, 2020
Originally from India, masala chai (which means “spiced tea”) can now be found in almost every coffee and tea shop in the U.S. What you may not realize is the time it takes to prepare chai from scratch. To get the most benefits and flavor, the seeds and spices are cooked for 30 to 40 minutes.
Everyone in India has his or her own recipe for chai. This version is courtesy of Rosalee de la Forêt, RH (AHG), education director at LearningHerbs and author of Alchemy of Herbs (Hay House). It features rosewater as well as some Chinese medicinal herbs that support the immune system and digestion.
Sip in good health!
INGREDIENTS
• 10–15 small slices astragalus root
• 2 Tbsp codonopsis root
• 2 Tbsp burdock root
• 2 Tbsp dried ginger root
• 1 Tbsp cinnamon chips or 1 cinnamon stick, broken into chips
• 1 tsp peppercorns
• ½ tsp hulled cardamom
• ¼ tsp cloves (about 3–5 cloves)
• 1 qt water
• 2 tsp Assam black tea, ideally loose (can be found in grocery stores)
• 2–4 Tbsp rosewater (rose hydrosol will work as well)
DIRECTIONS
1. In a small mixing bowl, combine all herbs and spices (the first eight ingredients).
2. In a medium-size saucepan, bring water to a boil.
3. Add all spices to the boiling water; reduce to a slow simmer for 30 to 40 minutes, then strain.
4. Add 2 tsp Assam tea and let it infuse for 3 to 5 minutes. Strain off tea leaves.
5. Add the rosewater.
You can add cream or a milk substitute to taste. Serve warm and enjoy!
This version is courtesy of Rosalee de la Forêt, RH (AHG), education director at LearningHerbs and author of Alchemy of Herbs (Hay House). It features rosewater as well as some Chinese medicinal herbs that support the immune system and digestion. Sip in good health!
This recipe is an extract of an article called "The Art of Cooking with Tea" written by Emilie Jackson in the Herbal Remedies magazine November 2018 Issue - a national magazine that talk about the health benefits of herbs and gathered tea recipes around from Tea Specialist and Herbalists. If you'd like to read the full article please click pdf below.
ArtOfTea_2018
.pdf
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