Chai tea is a wildly popular drink, and deservedly so. Chai is typically made by combining black tea with selected spices and milk. This mix of tea, spices, milk and sweetener, makes a delectable drink during and after meals. Although the word “chai” refers simply to “tea” in many different languages and cultures, in North America, chai tends to be thought of as what is known in India as Masala chai. No matter what is called, chai tea is well known for its wonderfully unique taste and you’ll be glad to know it’s easy to make with a simple chai tea recipe.

Chai tea recipes vary, but if you like spiced chai tea you will likely enjoy them all. The easiest chai tea recipes consist of heating water and milk together with the tea. Adding sweetener, which could be stevia, honey, or sugar while the liquid is hot ensures that it melts and combines thoroughly in the liquid. Simply strain out the Chai tea leaves, pour into a warm cup, and you have a wonderful comforting drink beloved around the world.

Spiced chai tea can be made from black and green teas, or even using yerba mate and rooibos. Starwest Botanicals has delicious blends of mate chai, green chai and rooibos chai ready for brewing. Chai teas can vary quite a bit in terms of the spices used. Combining cardamom, cinnamon, ginger, cloves and other spices in unique ways make for delicious variations.

Here is an easy recipe for how to make chai tea:

Masala Chai
1-1/2 cups water
1 inch stick of cinnamon
8 cardamom pods
8 whole cloves
2/3 cup milk
6 tsp. sugar (to taste) – can be substituted for stevia or other sweetener
3 teaspoons any unperfumed loose black tea

Put 1-1/2 cups water in saucepan. Add the cinnamon, cardamom, and cloves and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add the milk and sugar and bring to a simmer again. Throw in the tea leaves, cover, and turn off the heat. After 2 minutes, strain the tea into two cups and serve immediately.

From Madhur Jaffrey’s Indian Cooking, Barron’s, New York, p. 196 (1983).

Enjoy!

This refreshing variation of Socata, a traditional Romanian lemonade drink, fermented with elder flowers, was shared with us from Ruxi at Lost in America

The recipe for Elder Berry Lemonade Socata:
You will need:

• 3 lemons
• 450-500 g sugar (2 1/2 cups approximately)
• 1 gallon (or 4 liters) water
• 2.5 hands of elder flowers – which means you basically dig your hand in the elder flower bag and fill it two times and a half.

Starwest carries select organic elder flowers as part of their bulk herbs.

Instructions:

In a big jar (or pot if you don’t have a big jar) add the water, squeeze the lemons and put the rest of the lemons in, add the sugar and the elder flowers. Mix it and then cover the jar with a plate or something (it should not be perfectly tight). Leave it outside in a warm place. The whole trick is to have the lemonade ferment. Mix it every night. The socata will be ready when the drink looks naturally fizzy.

Enjoy!

Get started using organic and Kosher Sprouting Seeds to provide a deliciously fresh and natural way to supplement your diet.

Start your own sprout garden today! From organic sprouting seeds, to easy to use sprouting bags, Starwest Botanicals carries all of sprouting accessories you’ll need to get started.

If you have been into a quality bar lately, you might have noticed a series of glass jars with an amber liquid in them.  These jars are often filled with tinctures of different concentrated flavors of herbs and spices that the bartender will use to flavor drinks.  Tinctures are also used for the health benefits derived from the particular herbs or spices used and also known as liquid herbal extracts.

Essentially, tinctures are created when herbs are placed in alcohol and allowed to sit for several days, or even up to several months.  Vodka is the usual alcohol of choice in the preparation of tinctures, although brandy or rum may also be used.  If using alcohol is an issue, apple cider vinegar or glycerin might be substituted.  Alcohol functions as a preservative, so you may let the bottles of tincture sit out on a shelf, but if you use vinegar the resulting liquid must be refrigerated throughout the process.

The amount of herbs to alcohol varies according to individual recipes, but in general a good place to start is to combine one ounce of herbs with four ounces of vodka.  Be sure to use enough alcohol so that the herbs are completely submersed in the liquid.  Using the tincture to flavor drinks, you might select to use lemon peel, lavender or allspice for their distinctive tastes that they will bring to your drinks.

You will need to let the tincture sit in a dark place in a cabinet for a couple of weeks or longer so that the herbs are truly macerated by the alcohol.  The bottle should be briskly shaken at least once a day.  After it is quite strongly scented, you may strain the solids from the liquid, and add some sugar syrup to the alcohol-based tincture.  You may find that you will need to strain the liquid several times using a very fine mesh with cheesecloth or a coffee filter to remove every last bit of little fibers of the herbs.  It may then be stored in a glass jar with a tight fitting lid.  To use the tincture, you will use an eyedropper to place drops in tea, juice, water or drinks.

You may experiment with the type of natural herbs used in terms of dried or fresh.  If using fresh, be sure to chop them before you place them in the jar and cover with alcohol.  If you’re using dried herbs, it is best to use them in a cut and sifted form – smaller pieces will allow the liquid to penetrate quickly, but unlike powder it will still be easy for you to strain later.  An alcohol-based tincture can last up to two years if properly prepared and stored.

How To Make Your Own Herbal Infusions, Decoctions and Broths

You can make your own therapeutic herbal infusions, decoctions and broths. It’s easier than you think to make healing herbal teas.

Herbal teas are the most basic, and perhaps oldest, herbal medicines in the world. Even though herbal teas are often weaker than other herbal preparations, herbal teas are easy to prepare, comforting in times of illness and easy for the body to assimilate.

Today’s herbalists make three different types of herbal teas: infusions, decoctions and broths. The type of tea an herbalist chooses to make depends mainly on the part of the plant used and knowing which preparation method to use with which herb will help maximize the healing potential of these amazing healing plants.

How to Make an Herbal Infusion

Infusions are the most common type of herbal tea and they’re the simplest to make. Typically, infusions are made from the leaves, flowers and other non-woody parts of the herb. To make an infusion, add 1 tablespoon of fresh herbs, or 1 teaspoon of dried herbs, to one cup of near-boiling water and remove the pot from its heat source. Herbal infusions are never boiled because to do so destroys the delicate volatile oils. Instead, herbal infusions are steeped for 5 to 15 minutes in a covered container. After steeping the tea for the appropriate amount of time, simply strain the infusion, allow it to cool and enjoy it.

Herbs that are frequently used to make infusions include peppermint, chamomile and echinacea.

How to Make an Herbal Decoction

For herbal teas made from roots, bark or other tough, woody parts of a plant, an herbal decoction is the method of choice. To make an herbal decoction, add 2 tablespoons of fresh herbs to one cup of simmering water. Unlike infusions, which are prepared without added heat, herbal decoctions are typically simmered (but never boiled) for 15 to 30 minutes before straining. The reason for the added cooking time is that decoctions are used mainly for tougher, woodier parts of an herb and typically need a longer cooking time to release the potential healing benefits.

Herbs that are commonly used to make decoctions include ginger, licorice and cinnamon.

How to Make an Herbal Broth

Herbal broths aren’t used frequently today, but in years past herbal broths were valuable sources of vitamins and minerals, especially during the long winter months when people often had little access to freshly-picked fruits and vegetables. To make an herbal broth, grind 1 tablespoon of dry herbs into a powder and add it to one cup of near-boiling water. Let the broth cool to a comfortable drinking temperature and, without straining the mixture, enjoy your fresh herbal broth and the potentially healing nutrients it provides.

In theory, any edible herb can be used to make an herbal broth but typically, herbal broths are made of herbs chosen mainly for their nutritional value. Frequently, herbal broths contain more than one herb and often contain other foods like garlic, onions or edible mushrooms.

Contributed with permission: ©Lisa Barger

Tropical Herb Tea
A fruit and herb tea that you will need to let steep in the fridge overnight, so prepare to make this recipe the day before you want to enjoy this exotic and tropical drink.

INGREDIENTS:
3 tbs hibiscus flowers (c/s)
3 tbs mint leaves (c/s)
3 tbs lemongrass (c/s)
1/2 cup chopped pineapple
2 oranges, sliced
1 papaya, sliced
1 mango, sliced

PREPARATION:
In 2 quarts water, bring herbs to a boil and let steep for 20 minutes. Strain out herbs. In a large jar or bowl, mix the fruit and pour the tea over top. Let refrigerate overnight. Serve chilled, with or without the fruit.
From Guest Writer: Sean Paajanen

Ingredients:
1 chopped banana
1 medium sized cup of any berry (strawberry/raspberry etc)
1 egg white
1 tbsp of honey
1/2 small cup of any yogurt (natural is good)
1 tbsp Organic GreenPower
6 ice-cubes

Method:
Add all ingredients into blender and blend until smooth. Serve and enjoy.