Calendula Tulsi Chai Recipe

Ingredients

• 5 cups water
• 4 medium cinnamon sticks ((Cinnamomum verum) or substitute 20 grams cinnamon bark chips.)
• 12 slices dried astragalus root ((Astragalus propinquus) or substitute 10 grams cut and sifted astragalus root.)
• 1 ½ tablespoons cut and sifted dried ginger root ((Zingiber officinale))
• 2 teaspoons hulled cardamom seeds ((Elettaria cardamomum))
• 1 teaspoon black peppercorns ((Piper nigrum))
• 2 small star anise pods ((Illicium verum))
• 2 whole cloves ((Syzygium aromaticum))
• ⅓ cup whole dried calendula flower ((Calendula officinalis))
• 1 tablespoon packed dried tulsi leaf ((Ocimum tenuiflorum))
• ¼ cup organic cane sugar, honey, or stevia, to taste (- Optional)

Method

1. In a medium pot, combine the water with the cinnamon, astragalus, ginger, cardamom, peppercorns, star anise, and cloves.
2. Bring to a boil, covered, and turn the heat down to simmer for 20 minutes.
3. Turn off the heat and add the dried calendula flowers and tulsi leaves; stir.
4. Infuse, covered, for 20 minutes, and then strain.
5. If you prefer sweet chai, add the sugar after straining; stir well.
6. Let cool, and store the chai concentrate in the refrigerator. Use within 4 days.