By: Sarah Wilson L.Ac., MAOM
Here is a delicious homemade chai recipe that is nice to have simmering on the stove. Nothing like this aroma to transport you for a moment while working from your home office or spending another evening right at home! Consider switching out the Rooibos tea for Red Raspberry tea. Both have a robust and rich quality similar to black tea, the standby for traditional Chai tea. The one requirement is mortal & pestle or a food processor to break up the spices. Fresh is the trick!
1 tablespoon fennel seed
6 green cardamom pods
12 whole cloves
1 cinnamon stick
1 (1/4-inch) piece ginger root, peeled and thinly sliced
6 black peppercorns
7 cups water
2 tablespoons or 3 teabags of Rooibos tea or Raspberry of Darjeeling
3 tablespoons honey
1 cup milk, dairy or plant based
In a medium saucepan, combine fennel seed, cardamom, cloves, cinnamon stick, ginger root, peppercorns, and water. Boil for 5 minutes. Remove from the heat and steep for 10 minutes.
Add the tea, bring to a boil, reduce the heat, and simmer 5 minutes.
Strain mixture, discard spices and return the tea to the saucepan. Stir in the honey and milk. Serve immediately.