Meredith Leigh

Writer | Butcher | Farmer | Cook

{Everything is Delicious if You Do it Right}

tulsi chai.jpg

Homemade Tulsi Chai
I crave a warm, creamy non-caffeinated drink on winter afternoons when I'm working from home, or in the evenings before I tuck in. This tulsi chai is the perfect answer, and tulsi (also called holy basil) has anti-anxiety benefits-- always welcome here. 

6 oz. full fat milk or coconut milk
2 oz. water
3-5 green cardamom pods, crushed gently under a cast iron pan
3-inch cinnamon stick, or 2 t. ground cinnamon
2-3 slices of fresh ginger
6 whole black peppercorns
a pinch or two of whole dried fennel seed
1 heaping tablespoon dried tulsi leaves
honey, to sweeten

Combine the milk and water in a small saucepan,  add in all spices. Warm gently and allow the spices to release their aromas, stirring occasionally. I usually set the gas on 1 or 2 and then walk away, and when I start to smell everything I come back to it. Last, add the tulsi, stir well, and then let steep for another 5 minutes or so. Strain. Sweeten with honey to taste.

This makes one cup, but in winter I am known to make a half gallon mason jar's worth of this stuff and store it in the fridge. The kids love it, too! It's also great over ice, and in smoothies. 

All content copyright 2015 Meredith Leigh | Background image by Cindy Kunst.