At the last sunset mini retreat, a few of you asked how I make my chai home brew, so here is the recipe for you to whip up and enjoy your own at home.
2-inch piece fresh ginger, cut into thin rounds.
2 cinnamon sticks.
2 teaspoons black peppercorns.
10 whole cloves.
6 cardamom pods.
6 cups cold water
6 bags of black tea
1/2 cup golden brown sugar (or any other sweetener like honey or maple syrup)
Cashew milk (or any other dairy, or dairy free alternative
Combine first 5 ingredients in medium saucepan. Give them a bash to lightly crush or bruise the spices. Add 6 cups of water and sugar; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. this syrup can then be kept in the fridge in a sealed bottle for up to a week.
To make the tea, simply add the syrup to milk (as much or as little as you like) and either heat on the stove until simmering. Alternatively, serve over ice in summer for a more refreshing option.
then sit back and enjoy!