I love chai!

Makes 5-6 cups (can easily half recipe for a smaller batch):

  • 23 pieces green cardamom
  • 1 tsp cloves
  • 1/2 tsp fennel
  • 1 TB dried ginger root
  • 4 black peppercorns
  • 4 cups of water
  • 2 cinnamon sticks
  • 2 black tea bags
  • Optional: 2 TB of honey
  • 1-2 cups of water

*please use organic ingredients, if possible.

Grind cardamom, cloves, fennel, ginger and black peppercorns until the cloves are crushed and the mixture is very aromatic.

Add spice mixture to a saucepan with 4 cups of water.

Crush cinnamon sticks into a few pieces and add cinnamon and black tea bags to the saucepan.

Bring to a boil over medium heat. Turn heat down to low and simmer for 2 minutes. Turn off heat, cover saucepan and allow to sit for 5-10 minutes (depending on how strong you want your chai).

Strain mixture using a fine mesh strainer into a jar. Add 2 TB of honey, if desired.

Thin chai out with 1-2 cups of water (depending on how strong you want your chai).

Store in the refrigerator for 5 days.

Below: Slushy chai vanilla bean latte infused with Four Sigmatic lions mane. Slushy latte recipe coming Thursday!

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