Adaptogenic Chai
This chai recipe is made without the use of black tea which you find in most chai blends. I wanted to be able to drink it in the afternoon. The trick here is to cook for a long time to get a bold flavor. I think it’s best with oat milk, but regular whole milk is fine too. This recipe was adapted from Chestnut School of Herbal Medicine.
Ingredients
5 cups water
2 medium cinnamon sticks
¼ cup Astragalus
1 TBS Ashwaghanda root
2 tablespoons cut ginger
2 teaspoons hulled cardamom seeds
1 teaspoon black peppercorns
4 small star anise pods
5 whole cloves
¼ cup organic cane sugar, honey, or stevia, to taste - Optional
Directions
In a medium pot, combine the water with the cinnamon, astragalus, ashwaghanda, ginger, cardamom, peppercorns, star anise, and cloves.
Bring to a boil, covered, and turn the heat down to simmer for 20 minutes.
Turn off the heat and let sit for 20 minutes covered. Then strain.
If you prefer sweet chai, add the sugar after straining; stir well.
Let cool, and store the chai concentrate in the refrigerator. Use within 4 days.
