This is an extremely healing Ayurvedic tea. It serves as a nervous tonic, immune booster and detoxifier.The recipe comes from Yogi Bhajan, who no doubt learned the recipe from his father who was a physician.
6 quarts water (24 cups)
8 cinnamon sticks
24 black peppercorns
16 cardamom pods
4 inch piece ginger, sliced into ¼ inch slices
Boil 20 minutes and serve plain or with a small amount of raw honey or maple syrup. Traditionally this type of chai is made with milk or non-dairy milks to “cut” the spice. The tea can be strained at this point and many of the spices can be reused in the next batch of tea or kept together with the tea, making is stronger as time passes.