As fall approaches, we’re reminded of sweater weather, apple pies, falling leaves, soups, and pumpkin spice everything. In this time of year, we think there is nothing better than hot chai!

The word “chai” means “tea” in Hindi (so when saying “chai tea” you’re actually saying “tea tea”). Chai dates back more than 5,000 years in southern Asia near India. It is a mixture of herbs and spices believed to have medicinal properties so it was used to treat the common cold.

photo of chai tea

This is a recipe to be modified to suit your taste.

First, buy the following ingredients from the Outpost store (or other health food store):

4 TBSP Green Cardamom Pods, crushed
1 tsp whole cloves
10-15 2″ cinnamon sticks
1 tsp black pepper corns
6 quarter-sized pieces fresh ginger root
4-6 cups milk alternative (almond milk)
2 black tea bags (optional)
Optional: few drops stevia extract as sweetener (stevia can also be bought in a powder form)

Directions: Bring 1 ½ gallons of water to a boil in large pot. Add above herbs. Lower heat to a simmer & simmer for 60 minutes. Strain herbs. If you prefer to add black tea, at this point steep black tea bags for 5-10 minutes (steep: to let tea bags sit in hot water). The final step is to add milk substitute & stevia & serve warm. Refrigerate remainder of tea, for later use (re-heat before drinking again).

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