Description
Make your own summer chai blend with cooling herbs and spices inspired by Ayurvedic traditions. Perfect for iced or hot chai all season long!
Ingredients
Units
Scale
- three 2-inch cinnamon sticks, broken up
- 2 tbsp star anise pods
- 2 tbsp fennel seeds
- 2 1/2 cups CTC tea (I used Wagh Bakri brand)
- 1/4 cup coarsley ground cardamom pods
- 2 tbsp dried mint
- 3/4 cup dried rose petals
Instructions
Add cinnamon, star anise, and fennel seeds to a small grinder and coarsely grind. You don’t want a fine powder! Add tea, cardamom, mint, ground spices, and rose petals to a bowl. Mix well and store in an airtight jar for up to 6 months.
Use to make masala chai.
