Botanical Chai Recipe

​Equal parts: Cinnamon, ginger root, echinacea root, turmeric powdered or fresh (4 tbsp)
2 tbsp tulsi
1 tbsp black peppercorn
1 tbsp mullein
1 tbsp astragalus root
1 tbsp nutmeg
1 tbsp cardamom
1 tbsp cloves
1 cayenne pepper (optional)
Place all herbs in 1 or 2 gallons of water (depending on the strength you would like) and bring to a boil.
(For maximum strength use 1 gallon and bring all roots to a boil and then simmer for 20 minutes before adding other ingredients)
Add remaining ingredients and simmer for 45 minutes on low.
Refrigerate for up to 3 days.