Mmmmm…….Chai
I’m pretty sure there is still ice from early December crusted on my street in front of my house. Those first few December molecules of frozen 2H’s and an O almost were released back into the atmospheric cycles with a couple of recent warm days, but it has quickly returned to cold and snow, so for the meantime, they remain encapsulated in their landlocked positions, dormant until the next rays of sunshine bring them potential for movement. I’m not complaining. I know all the precipitation is good for our water table. But really, it has so far been an exceptionally cold, cold winter here in the Grand Valley. So any way to create warmth in our hearts, bodies and souls is a blessing that nourishes us until warmer days come our way. This brings me to Chai! I have had many requests for my “recipe” for homemade chai. But I don’t really use a recipe. I just throw spices in a pot according to what intuitively sounds good (because for me no two batches of chai are the same). However, a nice midline from which to base all your other chai creations on can be helpful, so here is that midline from which you can start, but please, please go outside the lines! Explore and let your chai become a creative expression for you based on your mood or the season (ie. in the summer I use less ginger and pepper and more anise) It’s fun. Dance with it!
Shakti Rising Chai 
- 2 oz star anise
- 1/8 c. fennel seeds
- 2-3 cinnamon sticks
- 20 whole cloves
- 12-15 cardamom pods
- 6-8 thick (1/4″) slices ginger
- 1/8 c. black peppercorns
- small shaving off a nutmeg
- 8-10 allspice
- 1/4 c. coriander seeds
- 6-7 black or green tea bags
- 8 cups water (you may need to add more as tea boils)
- sweetener (agave, maple syrup, honey) to taste
- soy or regular milk to taste
Put all spices and water into a pot with water. Bring to a boil. Turn to medium heat and simmer for 30-40 minutes (add more water as needed). Turn off heat and let steep for 1-3 hours. Bring to a boil again and then turn off heat. Add tea bags for about 5 minutes. Remove tea bags and strain out spices. Add sweetner to taste. I usually just put the tea in a container in the fridge and when I want a cup I heat it up and whisk in some soymilk. This way it stays fresh longer.
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