Fabulous Chai recipes you can make yourself

February 16, 2010

Chai Tea Spices

Chai Tea Spices (courtesy of Herb Companion)

I love chai tea, as many of you already know. I am also a bit partial to Herb Companion, a fun herby magazine that is always a welcome arrival in my post box. It’s trustworthy in terms of information and sources, and I’m honored to be an occasional guest blogger, something I wish I had time to do more often! In any case, I’m often tempted to share bits and pieces from Herb Companion with you, and their January edition was no edition. In these cold winter months, there is nothing more pleasurable than lovely Chai Tea blends. Check out Herb Companion’s recipes for various chai blends below, including one that uses Holy Basil, my personal herb choice for 2010. There may be some surprises in the recipes below, depending on the regional variations of Chai. Kashmiri chai, for instance, includes blanched almonds and saffron, something you certainly won’t get at Starbucks. Traditional Chai Teas almost always involve simmering the tea & spices in both water and milk, producing a nourishing wintertime beverage that is as warming to the soul as it is to the tummy.

My Chai (Yogi) Tea

My Chai (Yogi) Tea

RECIPES:

Black Chai Tea

Green Chai Tea

Tulsi (Holy Basil) Chai Tea

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Guest Blogger for Herb Companion: yours truly

April 21, 2009

plantainI haveĀ  really enjoyed reading the herby magazine Herb Companion in recent years andĀ have had fun discovering new recipes, herbal histories, and lots of fun information and resources. It’s great to have the feeling of an herbal community through periodicals, blogs, and web-based information on top of all that book learnin’. Recently, I decided to begin guest blogging for Herb Companion and it’s a lot of fun, as you all know how much I love to share information about herbs, nutrition, and natural body care! Be sure to check out my latest post on wild crafting healing herbs to make your own infused oils and medicinal salves.