Adaptogenic Masala Chai

What is more comforting on a cold winter’s day than a mug of hot chai? I would say that I am “chai obsessed!” However, over the years, my chai habit has changed quite a bit. I have found chai to be an excellent vehicle for medicinal herbs, particularly adaptogens. Adaptogens are powerhouses of vitality. They increase energy levels, strengthen the immune system, and assist the body in decreasing the negative impacts of stress. Many adaptogen herbs require simmering on a stovetop (rather than just steeping in hot water), making them an appropriate addition to chai! The following recipe includes, reishi mushroom, astragalus, eleuthero and tulsi as herbal adaptogens.

Adaptogenic Masala Chai Recipe

Ingredients:

2 quarts water

3 Tablespoons fresh grated ginger

3 Tablespoons cardamom pods

2 Tablespoons black peppercorns

3 star anise seeds

2 Ceylon Cinnamon sticks

3 slices reishi mushroom

3 Tablespoons eleuthero

2 Tablespoons astragalus

1/4 cup rose petals

1/2 cup tulsi

1/4 cup coconut sugar

1-2 pints milk of choice

Directions:

Boil 2 quarts of water. Add ginger, cardamom pods, black peppercorns, star anise, cinnamon sticks, reishi slices, eleuthero, and astragalus. Simmer over low heat, covered, for 10-15 minutes. Add tulsi, rose, coconut sugar and milk. Return to a boil and simmer for 1 minute. Remove from heat, cover, and steep for 10 minutes. Strain and enjoy.