Flowering Adaptogenic Chai

Offered with love by Tara Lanich-LaBrie

In honor of Spring we bring you this gorgeous Chai recipe from our dear friend Tara of The Medicine Circle.
Adaptogens and tonic herbs are essentially used as a support system and preventative for your physical, mental, and spiritual health. Adaptogens like Tulsi Basil and Butterfly Pea Flower are simultaneously energizing and stress relieving, without the buzz or intensity of something like coffee.

This chai recipe is a deeply nourishing way to take in these plant medicines.

Tulsi, also known as Holy Basil, is a heart healing and supportive plant that acts on a physical and energetic level. Tulsi is stress relieving, anti-inflammatory, antibacterial, and so much more. Tulsi is an amazing preventative herb against flus, colds and other infections; it can be drunk in daily teas.

Nettle seeds have an incredible amount of Vitamins A & C, essential fatty acids and neurotransmitters that act to boost the mood and libido while supporting overall health. Nettles are an incredible source of plant medicine; if you have the opportunity to harvest them when they are in season, please remember to harvest honorably and leave plenty so that the plants can propagate themselves for the next year. A little goes a long way, so use only a teaspoon, and you may want to refrain from eating them at night, as they can be stimulating.

Calendula is a sip of the sun, and seems to convey this in its bright orange rays. It is known medicinally for its antibacterial, anti-inflammatory, and lymph supportive qualities among many others. Another perfect addition to winter teas and stews. Some people find calendula slightly bitter, but this is another sign of medicinal goodness!

Butterfly Pea Flower is an adaptogenic flower that has been used for thousands of years in Traditional Chinese & Thai Medicine. It is a stress reliever and enhances libido, while adding so much Beauty to everything they touch. They carry a beautiful Indigo hue that hints at the plentiful amount of anthocyanins & phytonutrients they contain.

Wild Roses are forever a favorite heart plant, both on the physical and energetic level.. If you do not have wild roses available, search for the most fragrant and organic petals you can find or purchase them from a trusted source.

For this recipe, I recommend using whatever you have available, even if you do not have access to all of these ingredients. Many of them are available online and from organic growers, including butterfly pea flowers. Experiment with the flavors and add more tulsi basil if you don't have any butterfly pea flowers, and so on. Use any milk you like for this recipe!

INGREDIENTS

• 10 Ounces of Water

• 8 Ounces Milk of Your Choice

• 1 Tsp. vanilla extract

• 1 Tbsp. dry butterfly pea flowers (or 6 fresh flowers)

• 4 calendula flowers, about 1 Tbsp.

• 1 Tbsp fresh ginger, peeled and chopped or 1tsp. dry ginger

• 2 Tsps dried rose hips or 2 Tbsp. whole fresh rose hips

• 2 Tbsp Tulsi basil

• 1 cinnamon stick (1/2 Teaspoon Cinnamon Powder)

• 1/8 Tsp fennel seed

• 1/2 Teaspoon black peppercorns

• 2-3 whole cardamom pods, lightly crushed or 1/4 Tsp ground cardamom

Optional: Rose petals & nettle seeds for topping; sweetener of your choice

DIRECTIONS

1. In a medium saucepan, warm the water & milk, bringing them to a simmer over medium heat. Add the fresh ginger, peppercorns, fennel, cardamom and cinnamon stick. Stir occasionally for about 8-10 minutes.

2. Uncover the saucepan, and add the tulsi, butterfly pea flowers and calendula. Simmer lightly for 1-2 minutes with the cover on, and then turn off the heat.

3. Now, stir in the vanilla extract and cover the saucepan, letting the tea steep for at least 10-20 minutes.

4. Strain through a fine mesh sieve or coffee filter, warm the strained liquid if needed, and sweeten it to taste.

5. Sprinkle with rose petals, nettle seeds, or cinnamon powder and enjoy!

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