Who doesn’t love a nice cup of creamy spicy tasting chai on a cold winter day? Our version of chai not only fortifies your senses; it’s super warming, and will strengthen the immune system, calm the nerves, and gets the digestive system ready for hearty winter meals! Chai spice is not only for drinking though, read more to find out what else you can do with this exotic blend of spices and herbs!


You can use your chai herbs in a wide variety of places.

    1. In soap for added smell and an appealing look
    2. Burn on incense charcoal for an exotic scent in any room
    3. Fill a jar 2/3rds of the way with the herbs either powdered or cut. Top the jar with oil, cover and let sit in a warm place for several weeks. This makes a warming massage oil!
    4. Add to bath salts! 1 cup epsom salts, 1/2 cup baking soda, 2 Tbsp Chai Spice
    5. Sprinkle a bit on cooked oatmeal and yogurt.
    6. Add several tablespoons of powdered chai spices to honey and stir until it’s a nut butter consistency. Spread it on everything!!!!
    7. Add the spice blend to spiced chocolate truffles
    8. Make chai cookies and brownies…and I’ll come over to your house!

Fortify Chai Recipe

6 tablespoons roasted dandelion root.
4 tablespoons dried cinnamon chips
2 tablespoons dried reishi mushroom pieces
2 tablespoons dried ashwagandha root
2 tablespoons dried crushed pine or fir needles
2 tablespoons dried ginger pieces
2 tablespoons whole cardamom
1 tablespoon whole cloves
2 teaspoons ground nutmeg
1 teaspoon star anise

Directions for preparation:

Remove the seeds out of the cardamom pods. Roast them along with the cinnamon chips in a hot dry pan for a short minute, always moving the pan to avoid scorching. This helps to bring out the flavors. When cool, toss the herbs together in a bowl and keep in an airtight glass jar. Fortify Chai will keep in your apothecary for up to 4 months.

To make 2 cups of Fortify Chai:

In a pot, pour in 2.5 cups of water and 2- 3 tablespoons of your chai herbs. Bring to a rolling boil and *immediately* turn down the heat to a medium simmer. Simmer for 15-20 minutes, or until the water goes down a third. Add a cup of whole cow’s or goat’s milk, coconut cream, or nut milk of choice and heat until steamy. Strain, pour into cups, add a cinnamon stick, and enjoy with your best friend!

There you have it, a tasty and healthful treat for you and your loved ones!

Suzanne Tabert

Suzanne "Queen Bee" Tabert

Suzanne Tabert, bioregional herbalist, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 30 years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. She is currently writing a wildcrafting book that will be able to be utilized by people of all walks of life who wish to take their health back into their own hands. Cedar Mountain Herb School is a member of the American Herbalists Guild, Partnership in Education with United Plant Savers, and the American Herb Association.

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