It’s Chai Time! This recipe packs an immune-boosting punch to help with the transition to cooler weather and Fall happiness.

1 Tbsp dried Tulsi leaf (or 3 Tbsp fresh Tulsi)
1 Tbsp dried Elderberries
1 Tbsp Cardamom pods (crushed)
1/2 Tbsp dried Ginger chips (or 1 Tbsp freshly grated Ginger root)
1 stick Cinnamon
1 Star Anise

Bring 8 cups water to boil in a large pot. Reduce to simmer, and add herbs. Let simmer for 20 minutes. Turn off heat and let cool for at least 5 minutes (more if you want to serve it room temperature). Strain with a mesh sieve and stir in maple syrup to taste.

Your chai will stay fresh in the fridge for 2-3 days.

Skip the milk in your chai for a few weeks. Milk, like wheat, increases mucus in the body which can make us feel drippy and sluggish and can exacerbate your immune system which is already working overtime.

Happy Chai Season!

Nothing is forever. Enjoy the season!