Recipe Card: Chai Immune Tonic Syrup
~ adapted from Sue Kusch recipe~
(This recipe makes 16oz. of tonic syrup)
20 green cardamom pods
2tsp. fennel seed
2tsp. coriander seeds
2 tsp. black peppercorns
½-1 tsp. whole cloves
1-2 star anise (optional)
1-2 allspice (optional)
¼ cup dried ginger chips or 5 Tbs. of fresh chopped ginger
¼ dried and cut astragalus root
2 Tbls. Reishi or chaga mushroom
½ -1 cup raw honey
Using a mortar and pestle, lightly crush the 1 st 7 whole spices ( cardamom-allspice).
Heat a dry skillet and add crushed spices to lightly heat.
In a saucepan, add spices, ginger, astragalus, and mushroom.
Add 3 cups of water and partially cover. Bring to a boil and lower heat, simmering until liquid reduces by half.
Remove from heat and cool, allowing herbs to continue steeping.
Once cooled, strain herbs. Add raw honey, pour mixture into a glass bottle, and refrigerate for up to 1 month.
NOTE : feel free to eliminate or substitute spices. Do not use powdered herbs as they will affect the texture. The chai decoction will taste strong, but you can add water to dilute it.