Eek! This is a very hard recipe for me to share. Only because it's literally taken me years to create this masterpiece! At least I feel it's a masterpiece. :) Now personally I found chai tea to be an acquired taste. I did not like it the first time I tried it. But a couple years later I totally fell in love with it. Now I drink it on a regular basis—because it’s delicious and it actually has so many great health benefits!

So here's my baby. I hope you enjoy!

Mystic Chai Tea Blend

Ingredients

• 6 tablespoons bulk black tea (I like Assam Black—Fair Trade is always a good idea!)

• 30 cardamom pods

• 2 whole nutmeg

• 3 tablespoons dried rose petals

• 2 tablespoons cinnamon chips (OR 2 whole cinnamon sticks)**

• 3 teaspoons dried ginger root (cut, not powdered)

• 3 teaspoons allspice

• 2 teaspoons pink pepperberries (These are different than actual pepper, but in a pinch black peppercorn would work or just omit)

• 2 teaspoons whole cloves

**Cinnamon chips are simply already chopped up dried cinnamon. They are not cinnamon chocolate chips. ;)

Directions

The first thing you will want to do is take a mortar and pestle and very gently crush the cardamom. Basically all you want to do is crack open the outer shell just a bit. Pour the slightly crushed cardamom into a bowl.

Next, take the nutmeg and crush those with the mortar and pestle as well. You will need to use some muscle with these guys! Don’t over crush it, though—you want small pieces and not powder.

If you are using cinnamon sticks, go ahead and crush those as well. Fair warning—the cinnamon likes to fly everywhere!

Once you have those three items prepped, all you have to do is measure out the remaining ingredients in a small bowl and mix it all together. Don’t forget to breathe in all the yummy smells! :)

I store mine in a glass jar and keep it in a cool dry place like I do any other kind of tea. Now it’s ready for your drinking pleasure!

Why use whole herbs

Many recipes for chai tea use powdered herbs. You might be wondering why I do not. After all the powdered would be so much easier—just mix in hot water and go! Here are my two big reasons I prefer whole herbs.

First: FLAVOR! You absolutely cannot beat the flavor profile of fresh ground spices. Trust me on this!

Second: Your tea will be free of any sludge which is what would happen if you use powdered herbs. Even if you strain it well, there always seem to be a few strays. I am not a fan of sludgy tea.

How to make a delicious cup of Chai Tea

There are many ways to make a good cup of chai, but this is my favorite way.

Measure out 2 cups of water into a small saucepan. Add 2 teaspoons of your chai tea blend. You can use heaping teaspoons if you prefer a stronger tea. Turn the heat to medium high and bring this to a simmer. Once it starts to simmer, reduce the heat to low and allow to steep for about 15 minutes. Once it’s done steeping, strain off the herbs into a large mug, add a little honey, a splash of milk and enjoy!

Health benefits of the spices

Honest to goodness I drink chai tea all fall and winter long not only because it tastes delicious, but also because these spices really pack a great health punch! Here’s a brief little overview of each of the spices in this blend. This is just scratching the surface and I encourage you to research each one if it peeks your interest! One of my very favorite books on spices is “Healing Spices” by Bharat B. Aggarwal, PhD.

Cardamom

Cardamom has anti-inflammatory and anti-spasmodic properties which makes it great for digestion. Studies have shown shown that cardamom can help lower blood pressure as well as prevent blood clots. Cardamom can also help ease the respiratory system which can be beneficial for asthma, and clearing up a sinus infection.

Nutmeg

Nutmeg has had limited human research studies done, but it does seem to be beneficial for high cholesterol, killing leukemia cells, and for protecting the skin from UVB rays. It also may have antidepressant qualities, improve learning and memory, and stimulate libido.

Cinnamon

Studies have shown that cinnamon is great for balancing blood sugar levels. It could even potentially be useful for those suffering from type 2 Diabetes. Another study showed that cinnamon could be beneficial for those suffering from PCOS. Cinnamon is good for the heart and helps reduce bad cholesterol.

Ginger

Ginger has been shown in many studies to help with all types of nausea. That includes motion sickness, morning sickness, and even chemotherapy-induced nausea. Ginger is great for helping indigestion and even heartburn and stomachaches.

Allspice

Allspice is full of antioxidants which help fight the oxidative cell damage that can lead to various types of disease such as heart disease and cancer.

Pink Pepperberry

Pink pepperberry is not related to peppercorns. Limited research has been done on this plant but it does seem to have anti-inflammatory and anti-viral properties. It also appears to be high in antioxidants which can prevent free radical damage.

Clove

Cloves are anti-inflammatory, antibacterial, and analgesic (reduces pain). This makes them very beneficial for toothaches, and also for fighting infections. Even nasty bacteria like food poisoning, staph infection, and others. Cloves can also be beneficial in fighting off cold sores.

Where to Purchase the ingredients

I appreciate you taking the time to read my blog! By purchasing through one of my affiliate links you will not spend a penny more, but you are allowing me to receive a small commission. This allows me to keep posting great content for you. Thanks for your support!

If you are unable to grow your own herbs, or find ingredients locally, then here are two of my favorite places to buy bulk ingredients:

·        Starwest Botanicals

·        Mountain Rose Herbs

Like I said, that’s just a very brief preview of all the goodness in these spices. Now go grab a cup and make some chai!