Nettle Chai Tea for the Weary
This would be our third move in over three years, and this time, I knew what to expect. Through the month of March, I set to work packing, armed with adequate rest, a daily dose of cod liver oil, and… nettle chai tea.
That’s right, move over coffee. This move called for nettle-infused spiced tea.
Knowing my energy reserves would take a real hit, I snagged frequent rest breaks over sips of this stimulating and immune-boosting beverage. I packed that house, and then cleaned it from top to bottom while running on this black fuel.
Even though the move is over and we’ve settled down again, I still drink nettle chai for all its benefits. Only now I take it “green.” Decaf green.
Here’s what you’ll need:
- 6 cups filtered water
- 1 T. ginger, chopped
- 1 T. cardamom pods
- 2 T. cloves
- 1 cinnamon stick
- 1/2 t. black peppercorns
- 2 black or green tea bags
- 3 T. dried nettle leaf
- 1 t. vanilla
- honey, preferably raw
- milk, preferably raw
- 1. Bring ginger, cardamom, cloves, cinnamon, peppercorns, and water to a gentle simmer on the stove.
- 2. Turn off the heat after 30 minutes and add tea bags, nettle, and vanilla.
- 3. Remove tea bags after 3-5 minutes, but continue to steep the tea for 5 more minutes before straining into mason jars and storing in the fridge.
- 4. When ready to serve, warm the desired amount with milk and honey (to taste).