Since I have been remiss (is that how you spell it?) in my Herb Review duties, I have decided to publish a recipe for a Hot Chai Elixer! I am lovin’ this stuff! (It’s from Teresa Boardwine’s Cordially Yours:
2 cups of fresh ginger root
1/2 cup of cinnamon chips
1/4 cup of cloves
2 Tbsp. Cardamom pods
Place all of this in 20 oz. of Rum (I like Spiced Rum), and let sit for 2 weeks, shaking daily.
After 2 weeks, strain out the herbs and add 4 oz of Honey and 4 oz of Maple Syrup. Mix well, bottle it and add a couple of Almonds to the bottle to scent it.
You can drink it straight, heated up like a hot totty, put in in tea, or coffee, or how I like it is to heat up a cup of milk (rice, soy, cow, whatever) and put in a tsp. or two of the chai elixer. MMMMmmmm, Yummy!! It’s great for bitter, cold winter days!