Dr. Hebert’s Personal Chai Recipe

This Indian-inspired chai combines black tea, spices, and ginger. Highly anti-inflamatory, Dr. Hebert himself enjoys at least one fresh cup a day. The savory notes from black pepper and cardamom in this version give it a wonderful aromatic complexity.

Ingredients

2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
3 tabelspoons of golden honey

Preparation

Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add honey. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.