In last week’s podcast I gave you the recipe for a tulsi masala chai tea concentrate we’ve been enjoying hot and iced. Tulsi is known in India as holy basil, and it is crazy good for you. It’s an adaptogen — meaning it helps the body cope with stress. Research has found that tulsi also has components that have antioxidant and anti-inflammatory properties. This recipe is based on teas from Organic India, and depending on what you use the spice & sweetness levels can be adjusted up or down. Have a happy & blessed Thanksgiving my friends! Please enjoy.
TULSI MASALA CHAI
8 cups of water
1 cup Organic India’s Tulsi Chai Masala Tea OR 1/2 cup of the Chai Masala Tea with 1/2 cup of Organic India’s Tulsi Ginger Tea
4 large tea bags (the kind used for iced tea)
1/4 cup cane sugar
Sometimes I’ll up the spice level with some ground up fresh ginger root & black pepper. A piece of ground up fresh tumeric root is also good & makes it even better for you.
Put water in a big pot & bring it to a boil. When it comes to a rolling boil, take it off the heat and add all the tea. Stir it & set a timer for 5-minutes. When it goes off take out the tea bags. Stir and set the timer again, this time for 15-minutes. When it goes off strain into a container with some ice cubes. Add the sugar & stir well. Keep in the fridge.
This can be served hot or iced. Fill a cup or glass about 3/4 with the concentrate, then add your milk of choice. Sometimes I’ll add a bit of soy creamer. Then add ice or microwave. If I’m needing something sweet I’ll add some honey, or honey ginger crystals. Concentrate level can be adjusted up or down depending on how milky you like it. Mmmm …