Foraged Wild Chai Masala

 

1 tsp. dried wild ginger rhizomes

1 / 8 tsp. dried sweet clover

1 / 4 tsp. dried spicebush berries

1 / 2 tsp. dried cow parsnip seeds

1 / 4 tsp. spruce tips (fresh or frozen)

2 dried juniper berries

1 cup water

1 T. loose black tea leaves or 1 tea bag unflavored black tea

1 / 2 cup milk

Honey, to taste

 

Combine the spices and water in a saucepan and bring the water to a boil. Reduce the heat, cover the pan, and simmer for 15 minutes. Remove the pan from the heat and add the tea. If you’re using a tea bag, cut it open and pour the tea leaves directly into the hot water. Stir to combine, cover, and let the mixture steep for 2 minutes. Add the milk and honey. (I like a tsp.; my husband prefers no sweetener. To each their own.) Return the mixture to the heat and bring it back to a boil. Remove from the heat and strain the liquid into a mug. The above makes 1 cup of wild masala chai . You can premix the herbs and spices and keep the mix on hand in a sealed jar so you won’t have to do the mixing each time you want a cup. This blend also makes a lovely spicy tea jelly or tea cocktail. NOTE: I don’t think garlic would work well in this recipe, but every other spice in this chapter does, even the pink peppercorns. If you have a favorite, start with that, then play with the combinations until you find your personal favorite.