Chai Tea

My enjoyment with Chai Tea has reached an all time peak. I actually dreamt about it a few nights ago. All right, I will admit it , I have a soft addiction to Chai Tea. Phew, I feel better now. Since I hardly ever drink coffee this has become my morning thing especially on a cool, damp Washington state morning. One of my instructors in Botanical Medicine, Dr. Glenn Nagel provided me with this great recipe some time ago. I enjoy it probably because of its effect on the circulatory system, digestive system, and nervous system. I find when those systems are in balance, life is pretty good!



Ingredients:
1 Tablespoon of Fennel
6 Pods of Cardamon
12 cloves
2 Tablespoons of Cinnamon
1 Tablespoon of Ginger (dried)
6 Black Pepper Corns
3 cups of water.
1-3 Bags of Black Tea per each cup of water (caffeinated or decaffeinated)
3 cups of milk (substitute, soy milk, almond milk, rice milk)
honey to taste (or granulated sugar)

Instructions:

1. Bring water to a boil and add solid spices. Cover, reduce heat, and allow to simmer. Ten minutes is sufficient, but soaking the spices longer will continue to add to the flavor.
2. Bring the water back up to a rolling boil, then turn down the heat. Add tea, and allow to infuse according to the directions on the package (usually 3-5 minutes, covered).
3. Remove the tea and spices. (IE. strain them off). leaving just the liquid.
   Add milk, and bring back to a boil.
4. Reduce heat, and add honey to taste. (you can use sugar if thats your thing) Stir for thirty seconds, and then turn heat to low to keep chai warm while serving.
   

Or you can go to Starbucks and spend $4.50....