We love the adaptogenic power of Tulsi or Holy Basil and this recipe is so warm and inviting. We encourage you to play around with quantities and flavors. This is simply a guide to a wonderful tulsi chai latte.
You will need:
- 1 cup water
- 5 – 7 cardamon pods
- 3 – 4 whole cloves
- 1 – 2 star anise
- 5 – 7 peppercorns
- 2 – 3 slices ginger ( skins ok)
- 1 cinnamon stick
- 2 tablespoons tulsi tea, loose leaf
- 1 cup milk of your choice- almond, oat, soy, cashew, hemp, macadamia, or organic whole milk
- 2–3 teaspoons ( or more or less) maple syrup, honey, sugar or alternative.
Lightly crush cardamom, cloves, star anise and peppercorns, and place in a small pot with 1 cup of water.
Add ginger, cinnamon and Tulsi leaves.
Bring to a boil. Turn off heat and let steep 10 minutes or for several hours. The longer, the more flavor.
Add milk. Bring to a simmer once more, turn off the heat.
Sweeten to taste, strain into a glass.
Feel free to make this richer and thicker by using more milk and less water, or even all milk, simmering spices directly in the milk. You can also make the tea as strong as you like and you can strain and blend for frothy goodness.