Herbal Chai: a winter crud aid

I've been down for the last week with some flu like bug that just will not give up.  And I realized it's been years since I posted my herbal chai recipe.  So here it is again, as I make the second quart for this week.  It helps with feeling chilly, congestion and low energy level so if you have any of those, you might give it a try.  I got this recipe from an acupuncturist when I was living in Boulder.


1.5 inches fresh ginger root (peeled or unpeeled, doesn't seem to matter) sliced thinly
8-10 cinnamon sticks (I split mine in half to get more exposure to the water)
10 cardamon pods (or about 50 cardamon seeds if you can't get pods) Split the pods open slightly
10 whole cloves
5 peppercorns

I put a small amount of water in the bottom of my glass double boiler and turn it on high while I prep the spices.  I also fill the electric kettle to get the rest of the boiling water.

 Simmer for 30 minutes total. I reduce the heat and put a lid on the pot with a slight gap at the edge of the lid. Add honey, lemon, milk or rice milk to taste. I have also used heated herbal chai as water to make tea with when I want the kind of chai you get at a latte stand.

After the 30 minutes, the liquid will all be a lovely cinnamon brown color.  I strain through a hand held strainer into a quart measuring cup and watch it disappear quickly.  Yields about a quart of chai.