Immune Supportive Chai Tea
It is really tough to mess this recipe up, so don't worry if your spices are not exact measurements. I like to store some fresh ginger root in the freezer because it keeps longer and it makes grating the ginger much easier. You may use a microplane or cheese grater to do this. Lightly crush the tough pods with the back of a chef's knife. This will release more flavor and nutrients into the tea.
6 whole cardamom pods
6 whole cloves
2-inch piece of ginger root, grated
2 cinnamon sticks
1 star anise pod
1 bay leaf
1 tsp whole black pepper corns
1/2 tsp ground nutmeg
1 cup coconut milk (try my easy homemade coconut milk recipe)
1 tbsp loose Darjeeling black tea or 3 tea bags
2 Tbsp honey or coconut sugar
- In a 2-quart saucepan, add all spices to 3 cups of water. Bring to gentle boil then reduce to simmer and cover for 10 minutes. Add coconut milk and simmer for another 5 minutes.
- Turn off heat. Add black tea and let steep for 5 minutes. Add honey or sugar.
- Strain out the spices, pour into mugs and serve.
Yield: 4 small mugs or 3 generous servings