I woke up to an early November frosty morning. A perfect day for picking rosehips. Before heading out, I made myself one of my newest delicious warm winter concoction. I was inspired by almost a lifetime of simmering homemade chai in the winter months. Its always nice to have a warm drink on the stove throughout the winter and chai only gets better as it brews. This year Ive added a couple of "super foods" to ramp up my brew. To start, this is how I make my homemade chai tea.
BASIC CHAI TEA
2 tsp of each, cinnamon, ginger. 1tsp of cardomon and pepper corns in 6 cups of boiling water. Let sit on the stove at a low simmer for half an hour or longer. The longer the simmer, the stronger the brew. I also like to add a few other herbs depending on the time of year and availability such as roasted dandelion root, tumeric root, burdock root, yellow dock root, echinacea root, chicory, cloves, anise, etc
COCOCNUT CHOCOLATE CHAI TEA
For a little something special add to a blender:
one cup chai tea (from above), 1tsp coconut oil, 1tsp cocao powder, 1 1/2tsp honey. Blend and drink!