When the pandemic began, I initiated self-care Saturdays as a way to do something each weekend that was just for me. I love a strong, aromatic, intensely spicy cup of chai, and I believe I achieved that with this blend of tea and spices. I make this brew nearly every Saturday so that I have enough tea to last me throughout my week. It’s my way to take care of future me. I drink a cup each morning as I start my day, and it gives me a sense of immense comfort and warms me to my soul.
Using a mortar and pestle, freshly grind cardamom, peppercorns, cloves, allspice, and star anise to a coarse grind. Enough to break open and release the flavors.
Add water to a large stock pot. Bring to a low boil.
Add sliced ginger, and ground spices then reduce heat to medium. Cook for 25 - 30 minutes covered.
Add loose leaf tea and muddle with a wooden spoon. Cook for an additional 10 to 15 minutes covered.
Remove from heat and allow to cool 1-2 hours.
Strain liquid from solids using a fine mesh sieve lined with a nut milk bag. Should yield approximately 64 ounces.
To store: Pour tea into two 32 ounce bell jars and refrigerate. Consume within one week of brewing.
This recipe is great hot or cold. To serve: Pour your preferred ratio of tea to non-dairy milk, add 1 tsp of sweetener. I prefer maple syrup. Then heat and serve or pour over ice. Sprinkle with a little bit of ground cinnamon and enjoy!
This is a very concentrated tea mixture. I like strong tea. I suggest experimenting to find which ratio you like best, beginning with a ratio of 1:1 tea to your choice of dairy free mylk or dairy free creamer. I prefer full fat or regular Oatley, myself. My preferred tea/mylk ratio is 3:1 to get a very strong cup of chai.