Herbal Choco-Immune Chai

Do you enjoy chai? It wasn't a tea blend that we were overly fond of, as most chai teas are based on black tea, which we don't enjoy.  But we've crafted a recipe based on a few we've found online to create a rooibos or red based tea that includes some amazing immune system supportive herbs.  Isn't that the way all good recipes start? Searching for what you want and need online, and gathering a couple of resources & recipes together - smooshing them just right to create the best recipe & blend for you?!

A few quick notes about this herbal chai blend.  This is a decoction, where you will pour cold water over the blended herbs & spices, then bring it to a boil, then let simmer for a bit (depending on your taste & strength you are looking for).  The herbs in this blend are very supportive for digestion and the immune system - helping your body during the colder winter months.  It is a warming brew, with ginger, cinnamon, cloves, black pepper & cardamom.  We enjoy this because it helps our slightly colder systems in the winter.  It is a good daily brew that is easy to make up and you can use any milk you choose to make it thick and creamy. 

Here are the basic ingredients:

• 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

 
Instructions:
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.

Check out this ~25 min video demonstrating how to make the chai, from a live workshop Erin did for an event in Dec 2020: https://www.facebook.com/1141584375/videos/10217693199458707/

Tips & Tricks + Advanced Methods:

• 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:

• vanilla
• 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)

          *add after simmering, but before straining, allowing ~ 5–8 min for steeping)
 
Enjoy!!