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Chai Tea Recipe

March 14, 2020
Our Chai tea is filled with herbs known for their antiviral*^ properties and tasty-deliciousness. It’s spicy, warming, nourishing, and this recipe is one we’ve kept to ourselves, offering it as blended gifts, but never before as a published recipe. Until now, when we must all come together to stay healthy. We believe giving our best to each other is one of our healthiest and heartwarming practices. Since it takes a while to prepare and we drink it daily, we like to make a big batch at one time.

Chai Tea Herbs

Chai Tea herbal blends are powerful & delicious

*If you’d like more information about the herbs included in this tea, please get in touch.

Enjoy our downloadable recipe that follows!

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Garden Mentors Chai Tea Recipe Print Print
Makes about 8-10, 8 oz servings

Ingredients

  • 8-10t dried astragalus root
  • 1 t (or more) whole black peppercorns
  • 16 freshly, slightly crushed green cardamom pods
  • 1/2 t (about 20-30) whole cloves
  • 3-4 whole cinnamon sticks (we prefer Ceylon)
  • 2-3 t dried ginger root, not powder (peeled & chopped fresh may be substituted to taste)
  • 4-6 t chopped, dried orange peel
  • 4 whole star anise pods
  • 1-2 Tablespoons dried rose petals (optional)
  • 1 t dried licorice root (optional)
  • 6-8 black tea bags**
  • 8-10 cups fresh water

Preparation Suggestion:

Combine herbs except black tea bags into a large cooking pot with lid. Add water. Cover tightly. Heat to a boil & immediately reduce to a very low simmer.

Simmer for 45 minutes to an hour. Turn off heat. Add tea bags. Stir. Cover.

Steep with tea bags to desired strength. Remove tea bags.**

At this point, you can strain the botanicals from the liquid by pouring through a fine mesh strainer. Press to get last liquid from botanicals.

Tea is ready at this point. If you aren’t going to drink all of it immediately, allow it to cool. Then pour into containers, label with name and date, and store in the fridge for several days to a week.

Serving suggestions: We fill a big mug about halfway, reheat with a steamer or microwave, add honey to taste, and top off with steamed milk or coconut milk for a rich, latte. If your blend is too strong, try diluting with a bit of fresh water to taste.

** We like our tea very strong, so we use the larger number of black tea bags and leave the tea bags and botanicals to steep, covered, until the entire mixture cools. Then, we strain everything at once.

^Medical Disclaimer: The information on our sites, seminars, in any supplementary information, & social media outlets is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images, and information, contained on or available through these materials are for general information purposes only. Never disregard professional medical advice or delay seeking medical treatment because of something you have read on our site, through our seminars or via any related media, outlets or materials. Statements regarding herbs & products offered here have not been evaluated by the FDA. Herbal products sold, recipes offered & plants reviewed or sold by Garden Mentors are not intended to treat, prevent or cure disease. Please do your own research about each herb’s properties & constituents before using them. Garden Mentors is not responsible for individual use of these products or recipes.

2 Comments

  1. Catherine says:

    Can you think of a replacement for astragalus? I am out and Mt Rose is not shipping at present.
    Just omit for now?

  2. Catherine, it’s really unfortunate that so many herb shops aren’t able to keep up with demand. But, so it goes right now. You could try calling Dandelion Botanical Co in Seattle. They may still have stock and be able to ship. But, you can certainly make Chai without the astragalus. Enjoy!

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(Qualifying purchases made through affiliate &/or sponsored links on this page and others on this site pay a small percentage to Garden Mentors.)