– 2 oz cardamom
– 2 oz fennel
– 1 oz ginger
– ½ oz clove
– ½ oz black pepper
Take 1 oz of this blend (¼ cup) to 6 cups water. Boil down to 4 cups. (15-20 minutes on low simmer. The longer you simmer, the stronger the tea). Strain out herbs.
If using tea, you may float 1-4 tea bags of your choice in the tea after boiling for up to 15 minutes.
For Vata: Add up to 2 cups milk / milk substitute and sweeten to taste. Keep warm to serve.
For Kapha: Add ½-1 cup milk / milk substitute and sweeten to taste with honey. Keep warm to serve.
Make 5-6 cups chai.
* This mix makes enough for 9-10 quarts of tea. When sourcing your herbs, use cut and sifted or whole herbs / seeds for storage and boiling. This keeps the herbs fresh while storing and makes the best tasting cup of tea.