Herbal Chai

By erinstargirl

An autoimmune protocol Herbal Chai recipe with three outlined cups; allowing you to tailor your tea to include any successful reintroduced spices or simply enjoy as is.

Ingredients

• First cup {foundation}:
• 1 1/2 cups {45 grams} organic tulsi/holy basil rama
• 1/4 cup organic cinnamon chips
• 1/2 cup organic ginger root
• Second cup {fruit-/berry-based spices}:
• 2 organic vanilla beans, sliced down the middle and quartered
• 10-12 organic long peppers or 2 tsp organic black peppercorns
• 4 organic star anise
• Third cup {seed-based spices}:
• 2 TB organic cardamom pods, sliced in half to reveal the seeds
• 1 TB organic fennel seeds

Preparation

Step 1

First cup: The foundation to this AIP Herbal Chai mix! Simply add one, two, or all the items from the following cups, depending on which spices you've successfully reintroduced. But even on its own, the foundation first cup is warm, spicy, and delicious!
Second cup: Now we're adding in fruit-/berry-based spices! Add one, two, or all three if you've successfully reintroduced these spices.
Third cup: Finally, we have our seed-based spices. Add one or both of these spices in addition to the second cup and the first cup if you have successfully reintroduced all of these spices. Or pick and choose!

Preheat oven to 350° F. Line a half sheet pan with parchment paper.

Arrange all spices on the sheet pan {leave the tulsi out} and roast about 10 minutes until fragrant. Let cool slightly.

Using either a mortar and pestle or a food processor, break the roasted spices up into smaller pieces.

Put the spices in a large bowl and fold in the tulsi. Mix well.

To brew: Bring one cup filtered water to boil in a saucepan. Scoop 1-2 TB of AIP Herbal Chai mixture in a tea infuser or brewing basket. Pour the water over the tea and steep 3-4 minutes but upwards of 10 minutes - depending on your preference.

If you like your chai creamy; stir in a touch of tigernut milk or coconut milk.