This is the chai recipe I reach for on cool, rainy days when I want something warm and comforting. Tulsi is one of my go-to springtime herbs—a warming, uplifting herb traditionally used to clear congestion, support the lungs, and aid healthy circulation. I like to keep a jar of the concentrate in the fridge so I can warm up a cup whenever the weather calls for it, adding a splash of warm milk and a touch of sweetener to serve. Much better than the boxed chai mixes without all the refined sugar and caffeine.
PREP: 10 minutes | COOK: 30–35 minutes | YIELD: 2 cups concentrate
Ingredients
6 cups water
2 cinnamon sticks
1 tablespoon fresh grated ginger (or 2 teaspoons ground ginger)
1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)
10 cardamom pods, lightly crushed
10 whole cloves
6 black peppercorns
4 star anise pods
¼ cup fresh tulsi holy basil leaves (or 2 tablespoons dried)
Instructions
Bring the water to a boil in a medium saucepan. Add the cinnamon, ginger, turmeric, cardamom, cloves, black peppercorns, and star anise. Reduce to a gentle simmer and cook uncovered for 25–30 minutes, allowing the spices to infuse and the liquid to reduce to about 2 cups.
Remove from the heat and add the tulsi leaves. Cover and steep for 3–5 minutes. Strain into a clean glass jar and refrigerate until ready to use.
To serve, warm about ¾ cup chai concentrate and top with your favorite warm milk of choice. Sweeten as desired.
Cooking Notes
On Cardamom: When using green cardamom in the pods, be sure to lightly crack the pods open in a mortar and pestle. This allows the flavors to properly release and you can place the crushed pod and seeds into the pot. If you’ve purchased cardamom seeds already out of their green shell, then use ½ teaspoon of the seeds in this mixture, no need to crush them.
On Strength: For a more concentrated chai, simmer the spices for an additional 10 minutes covered on low heat. You can also dilute the finished concentrate with more water or milk to taste.
On Herbs: Any dried leafy herb can be used here (dandelion leaf, rooibos, tea leaves, even rose), just make sure to add them after you’ve removed the pot from the heat to steep. The delicate leaves do not need a hard boil like the seeds. Banyan Botanicals sells a compressed Tulsi Tea Medallion, if using simply add 1-2 medallions to steep.
Dosha Notes
V: Serve with whole milk or non-dairy milk of choice
P: Skip this recipe or enjoy in moderation in the colder months
K: Enjoy without excessive sweetener
Nutrition
(Per serving - ¾ cup concentrate)
Calories: 5–10 kcal
Protein: 0 g
Fat: 0 g
Carbs: 1–2 g
Sugar: 0 g
Fiber: 0 g
Shop Kitchen Essentials
Star Anise
Green Cardamom Pods
Whole Cloves
Tulsi Tea
