Nothing makes me feel cozier in winter than a warm, fragrant mug of chai! As the season sets in, I make chai at least once a week. This recipe is perfect whether you’re serving guests or settling in with a good book by a warm fire.

The herbs and spices in this chai aren’t just delicious—they’re warming, immune-supportive, and gentle on digestion. It’s a simple ritual that nourishes the body and comforts the spirit on chilly autumn and winter days.

Chai Masala Herbs:

• Ginger – pungent, warming, and supports digestion.
• Cinnamon – sweet, mildly pungent, warming, aids circulation, and supports detoxification.
• Cardamom – mildly sweet and pungent, supports digestion, curbs sweet cravings, and eases gas.
• Cloves – pungent and heating, stimulates digestion, antibacterial, and soothing for colds.
• Coriander seeds – slightly astringent, balances heat, aids digestion, and eases gas.
• Star Anise – pungent and warming, supports detoxification and digestion.
• Black Pepper – pungent, heating, boosts circulation.
• Fennel – mildly sweet, cooling, supports digestion, and freshens breath.

Herbal Chai Masala Recipe

Ingredients:

• 4 cups water
• 1-inch piece of ginger, thinly sliced
• 1 cinnamon stick
• 1 teaspoon cardamom seeds
• ½ teaspoon clove seeds
• 1 teaspoon coriander seeds
• 3 star anise pods
• ½ teaspoon black peppercorns
• 1 teaspoon fennel seeds
• 3 rooibos tea bags (or black/decaf tea)
• 2 cups milk of choice (dairy, soy, almond, etc.)
• Sweetener of choice (honey, cane sugar, maple syrup, etc.)

Note: If you don’t have whole spices, powdered substitutes work as well.

Preparation:

1. Bring water to a boil. Add the herbs and simmer for 25 minutes.
2. Add tea bags and steep for 5 minutes. Remove the tea bags.
3. Add milk and heat until desired temperature. Strain, sweeten as desired, and serve.

Tip: If you don’t plan to drink all the chai at once, strain it and store the liquid. Reheat later and add milk when serving.

Yield: About 6 servings