Tulsi Chai

Revered in India for over 5,000 years as an adaptogenic balm for body, mind and spirit, modern research suggests that tulsi may be effective in supporting the heart, blood vessels, liver and lungs and may also help regulate blood pressure and blood sugar.

A soothing and healing decoction of holy basil, green tea, fresh ginger, cardamom, cinnamon, cloves and nutmeg with fresh milk and a touch of raw honey.

Tulsi Chai

Makes about 2 cups (adapted from a recipe in The Herb Companion)

1/2 cup fresh holy basil leaves, compacted or a scant 1/4 cup dried
2 cups cold, filtered water
2 rounded teaspoons green tea
2 green cardamom pods, crushed
one 1/4 inch-thick slice fresh ginger
one 2 inch length Ceylon cinnamon
2 whole cloves
freshly-grated nutmeg
honey to taste
milk to taste

Bring water to to a boil in a small saucepan.  Add basil, cover and simmer 3 minutes.  Stir in tea and spices, cover and steep 3-5 minutes.  Remove from heat and allow to cool slightly, then pour through a fine-mesh strainer.  Stir in milk and honey to suit and garnish with grated nutmeg and crystallized ginger.   May be served warm or cold.

10 thoughts on “Tulsi Chai

  1. I recently ordered tulsi from Mountain Rose Herbs because of it’s health properties. Thanks for a recipe (that sounds delicious) to use it in!

  2. Thanks for giving our chai a test drive. I started to comment a few minutes ago, then got distracted by that great-looking mango pudding just below the chai post. God, does that look tasty.

    Love your blog. Wish I lived down the street and could help with leftover prevention!

    Best regards,

    K.C. Compton
    Editor in Chief
    Herb Companion

  3. Gosh I wish you had posted that last summer when I was swimming in holy basil and wondering what to do with it all. I’ll remember this. Just one more season before I can get excited about it!

    You’re probably already gardening down there I bet!

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