Jan 24, 2014
Chai with Astragalus, Burdock and Roasted Dandelion
I have tea on my mind during this final leg of winter. There's something so satisfying about sitting down with a big steaming mug of tea, even if it's just for a second of alone time it can work its magic. With half of the country snowed under and braving temperatures in the teens I thought I would talk about our version of Chai. Chai is a long standing favorite of mine in its most traditional sense with its blend of cardamom, ginger, clove, peppercorns and black tea. I like the ritual of decocting it on the stove and I love the kick of warmth it sends through my body, an ally against the cold winds of winter! We decided to play with the recipe a bit and added some of our herbal allies to further enhance Chai's health benefits. First off we used rooibos as it's base instead of black tea to avoid adding onto the amount of caffeine that can creep into a person's daily habits during darker days. The rooibos adds a full rich flavor that is packed with antioxidants.
We then added astragalus, burdock and toasted dandelion to the mix. Astragalus is a strong and steady immune system booster with a sweet and mellow taste. Adding Astragalus to your diet either in tea, soups, rice water, etc can be a great way to engage with this herb to help strengthen your body against all of the colds and flus swirling around these days. Burdock and Dandelion, one earthy and sweet, and the other bitter and full flavored, add another layer to the blend. Both are aligned with the Liver giving it support in its function of detoxing the body. Some of us tend to over do it in the Winter with rich foods and a little too much wine, so why not give the Liver a little extra support?
You can find our Chai over in our shop if you want to give it a try!
Posted by portland apothecary