Chai Recipe Mix for Pitta
– 4 oz fennel
– 2 oz cardamom
– 1 oz orange peel
– ½ oz cinnamon
Take 1 oz of this blend (about ¼th cup) to 6 cups water along with 2 tsp fresh grated ginger. Boil down to 4 cups. ( 15-30 minutes on slow simmer. The longer you simmer, the stronger the tea). Strain out herbs.
If using tea, you may float 1-4 tea bags of your choice in the tea after boiling for up to 15 minutes.
Add up to 2 cups milk / milk substitute and sweeten to taste. Keep warm to serve.
Make 5-6 cups chai.
*This mix makes enough for 7 quarts of tea. When sourcing your herbs, use cut and sifted or whole herbs / seeds for storage and boiling. This keeps the herbs fresh while storing and makes the best tasting cup of tea.