- 2 Tbsp red rooibos tea
- 1/2 Tbsp cocoa nibs
- 1 Tbsp astraglaus powder (1½ Tbsp shredded or 2 strips cut into pcs)
- 1 Tbsp rose hips (if whole hips, add a few extra)
- 10 whole green cardamom pods (~1 tsp ground)
- 10 whole cloves (~3/4 tsp ground)
- ½ tsp whole black peppercorns (or 1½ tsp ground)
- 2 cinnamon sticks (2 tsp ground)
- 1 tsp ginger powder (1" fresh piece, 1 Tbsp fresh grated)
- ½ Tbsp dried orange peel
Mix all dry ingredients in a small soup/stock pot. Add 2 ½ cups of water and cover pot. Place on stove, setting to high. As soon as the mixture boils, turn down to a low simmer and set timer for ~20 min. Pull off heat and let cool for ~5 to 8 min. Strain.
Add equal parts tea to equal part milk of your choice (I did ½ cup tea to ½ cup of milk in the video). Add honey to taste if desired (I usually do ~ ½ Tbsp for 1 cup of finished tea)
If you have leftover tea, pour into a glass jar and store in the fridge for up to a week, heating up small quantities to create your chai as you desire.
- If you find this to be a bit too strong or bitter for your taste – make the tea without the rooibos; after the 20 simmer, take off the heat, add the rooibos and steep for 5-8 mins then strain.
- You can also add a bit more water to make it taste less strong (½ to 1 cup more)
- Make a double batch and save to use throughout the week.
- Add a bit more water (up to 1 cup) and let sit for longer, cooling, after pulling off stove. Helps make a bit more and you can save it in the fridge.
- Have a crockpot? Put it to use simmering your mixture. Set it on low for up to an hour, then strain.
- Gently toast your spices before adding them to the other ingredients. Toasting can help bring out the aromatic flavors by helping to slightly. So can crushing whole spices before simmering – use a mortar and pestle or rolling pin to help break them apart a bit – making more surface area available to the water.
Other additions to consider adding to your "base":
- fennel ( ½ to 1 tsp)
- ~5 allspice berries or 1 tsp ground allspice
- Hawthorne haws or berries (great heart support)
- Star Anise (~3 pods)
- Echinacea root (1-2 Tbsp)
Other additions to consider after making the base tea:
- chocolate liqueur (to sub for cocoa nibs)
- few chocolate chips with your milk, then pour hot chai tea mix over
- Tulsi or holy basil* (up to 1 Tbsp)