A beloved staple in India, “chai” is actually just the Hindi word for tea, so saying “chai tea” is (apparently) a bit redundant. Traditional masala chai, aka spiced chai, is brewed using various warming spices, and is often infused with black tea leaves for a more robust flavor. As my fellow chai lovers will attest, it’s total comfort in a cup!
Our herbal chai blend is based on dandelion root. You may recall from last week’s herbal coffee videos, that dandelion root is full of the prebiotic soluble fiber inulin, and is a powerful liver tonic with a myriad of other health benefits. Combined with traditional chai spices such as cardamom, ginger and cinnamon, this delicious and invigorating beverage is helpful for everything from aiding digestion to immune system support. Keep reading to learn how to brew our take on this aromatic, spicy beverage that simultaneously soothes and awakens the senses 🌼🌿
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- 1/2 c roasted dandelion root
- 1 tsp whole peppercorns
- 3 T cardamom pods, cracked
- 3 T cinnamon chips
- 2 T dried ginger pieces
- 4 star anise, broken
- 25 cloves
- 1 cup chai blend per 6 cups water
- 2 T chai blend per 1 cup black or rooibus tea, depending on your taste
- Simmer for 60 minutes, then steep tea for 10 minutes
- Strain and serve with milk/cream and a little honey