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.
Preparing fire cider is an age-old tradition. Fire cider is an oxymeal, an infusion with herbs, vinegar as well as fruits and vegetables. Fire cider is made by combining garlic, ginger, turmeric, onions, citrus, hot peppers, horseradish, black peppercorns, fresh herbs, and cinnamon with vinegar. The mixture infuses for 1 month and then strained. Honey is added to create a delicious spicy tonic that is wonderful for fighting off cold and flu symptoms. Fire cider makes a lovely immune boosting tonic for preventative care. Making fire cider is a wonderful community herbalism activity. Pictured below: participants of the Tend and Flourish School of Botanicals Herbal Foundations Program preparing fire cider together during our first session at Cheryl's Herbs
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