November’s brisk air brings a perfect excuse to savor the warmth and spice of chai teas. Chai tea, a flavorful blend of black tea or rooibos and various spices, offers a range of potential health benefits. However, it’s important to note that these benefits are largely attributed to the individual spices used in chai, such as cinnamon, cardamom, cloves and ginger. Below are two recipes to try this season courtesy of EarthShack Gifts & Herbiary. 

QUICK CHAI TEA RECIPE  

(using chai tea bags or 1 tsp if loose) 

1 chai tea bag 

1 cup water 

½ cup milk (whole milk, soy milk or almond milk) 

2-3 tsp sugar (adjust to taste) 

Ground cinnamon or nutmeg for garnish (optional) 

In a small saucepan, bring the water to a boil.  

Add the chai tea bag to the boiling water and let it steep for 3-5 minutes, depending on how strong you like your chai.  

While the tea is steeping, warm the milk in a microwave or on the stovetop. Stir in sugar and pour in the warm milk.  

Stir well then remove the tea bag or strain if loose, and if desired, garnish with a sprinkle of ground cinnamon or nutmeg.  

ICED CHAI TEA RECIPE 

2 chai tea bags or 2 tsp if loose 

2 cups water 

1 cup milk (whole milk or milk alternative)  

2-3 Tbsp honey or sweetener of your choice 

Ice cubes 

In a saucepan, bring the water to a boil. Add the chai tea bags or 2 tsp if loose and let steep for about 5 minutes. 

Remove the tea bags or strain if loose and let the brewed chai cool to room temperature. 

Once the chai is cool, pour it into a pitcher and add milk and sweetener. 

Stir well and refrigerate for at least an hour. 

Serve the iced chai tea over ice cubes. Garnish with a cinnamon stick if desired. 

For more information, visit EarthShack in the Amish Market, in Mullica Hill, or visit them online at www.EarthShack.org.