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Foraged Wild Chai Masala<\/p>\nForaged Wild Chai Masala<\/p>\n
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1 tsp. dried wild ginger rhizomes<\/p>\n
1 \/ 8 tsp. dried sweet clover<\/p>\n
1 \/ 4 tsp. dried spicebush berries<\/p>\n
1 \/ 2 tsp. dried cow parsnip seeds<\/p>\n
1 \/ 4 tsp. spruce tips (fresh or frozen)<\/p>\n
2 dried juniper berries<\/p>\n
1 cup water<\/p>\n
1 T. loose black tea leaves or 1 tea bag unflavored black tea<\/p>\n
1 \/ 2 cup milk<\/p>\n
Honey, to taste<\/p>\n
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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\u2019re 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\u2019t 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\u2019t 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n