Instead of black tea as a base, this chai uses Holy Basil, or Tulsi, leaves which do not contain caffeine. Holy Basil is a powerful adaptogen which supports the body’s immune function and response to stress. Enjoy this tea in the morning or afternoon for calm, focused energy.
2 TBSP HOLY BASIL (RAMA) LEAVES
1 CINNAMON STICK
2 INCH PIECE OF FRESH GINGER, PEELED AND CUT IN TWO PIECES
6-8 CARDAMOM POD + SEED
1 STAR ANISE
1/2 TSP FENNEL SEED
1 TSP VANILLA BEAN POWDER
1 PIPPALI (LONG PEPPER)
This tea is best taken when the spice ingredients are ground. Try using a mortar and pestle if possible to grind and blend your spices. Otherwise an electric spice grinder or small blender will work too. Begin by grinding the cinnamon, cardamom pods, cloves, anise, fennel seeds, and pippali together into a rich powder. Add 4 cups filtered water and all of the ingredients of the tea to a saucepan. Allow the water to come to a boil over medium heat, then cover and continue to boil for at least 10 minutes. Remove the cover, and carefully pour the tea through a strainer, catching the ingredients to discard. Divide amongst 4 tea bowls. Milk of your choice may be added for flavor and texture. Enjoy your Holy Basil Chai hot!