A beautiful fragrant red herbal tea with a naturally sweet taste and floral aroma.
Rooibos is packed with flavour, nutrients and healing properties. When added with the spices I am using for the masala (blend) it becomes a flavour bomb that enlivens the senses, opens the heart and relives the digestion from woes. It also helps create a clearer, brighter skin complexion while nourishing your entire body!
Ingredients - Makes two very big jars of chai!
2 cups broken cinnamon quills
2 cups rooibos tea
1 cup dried ginger root
1/2 cup dried rose petals
1 tbsp freshly cracked black pepper
1/2 cup dried fennel seeds
1 tbsp ajwain seeds
1 cup green cardamon pods
2 black cardamon pods
Grab a big glass, metal or ceramic bowl. This is what you'll mix your chai in. Then break up the cinnamon quills with your fingers. You can also do this by putting the cinnamon quills in a blender and pulsing until they've broken down into 1cm pieces. However, I personally like to get all my senses involved and so I break them up by hand! Place the broken quills into the chai bowl.
Then add to the bowl the rooibos tea, dried ginger root, rose petals and freshly cracked black pepper.
In a mortar and pestle add the fennel seeds and grind for a few moments until the seeds are bruised. Add to the bowl of chai. Then do the same with the ajwain seeds and green cardamon pods.
With the black cardamon pods, know that they are very potent so you only need 2 individual pods. Place them in the mortar and pestle and crush until the seeds fall out. Remove the shell from the mortar and pestle then grind the seeds into a powder and add to your bowl of chai. Note: You can use the shell of the black cardamon should you wish, however they are quite tuff so you'll need to either use some scissors and cut the shell into fine pieces or use a knife and chop finely then add it to the mix.
Once all the ingredients are in the bowl toss them around until well mixed. You can store the blend In sealed jars for a few months.
BREWING YOUR CHAI
When it comes to brewing a cup of chai I like to use 1/2 cup water with 1/2 cup organic unhomogenized milk. I start off with adding 1/2 cup of water to a small saucepan along with 1-2 tbsp of the chai mix and allow it to brew on a medium heat for about 3-4 minutes. Then I add the 1/2 cup milk, and wait for it to boil (the milk with froth and rise... make sure you're watching your chai pot!) and then I strain and serve with jaggery or coconut sugar. Delicious!