Goldenrod Chai

By rhubarb! rhubarb! rhubarb!
September 25, 2014
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Author Notes: a caffeine-free masala chai tea with foraged goldenrod leavesrhubarb! rhubarb! rhubarb!

Serves: 4

  • 1/2 cup dried goldenrod leaves
  • 1 teaspoon allspice
  • 8 whole cloves
  • 8 cardamom pods
  • 1 teaspoon fennel
  • 1 cinnamon stick
  • 1 half nutmeg
  • 1 piece ginger, around 1"
  • 2 cups milk
  • 4 cups water
  • 1 tablespoon honey, maple syrup or agave, to taste
  1. Toast all the spices (except the ginger) in a saucepan on medium heat for 1-2 minutes, until fragrant.
  2. Add goldenrod leaves, ginger, and water, and bring to a boil.
  3. Add milk and sweetener, then turn heat off. Let steep for 5 minutes.

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