I’m a kitchen witch & often don’t like to measure. And I find that many good chai recipes are made “to taste” and to personal preference… but here’s a good starting point!

Nettle Chai: per 32 oz of water

5 TBSp Dried Nettle Leaf

1 Tbsp Cinnamon Chips

1-2 inches of chopped fresh ginger

1/8 tsp of Black pepper

1/2-1tsp of ground Cardamom

1 tsp ground Nutmeg

1 vanilla bean split and chopped (or 1 Tbsp vanilla extract)

Fine mesh strainer

Milk of Choice (I use a blend of coconut & almond)

Sweetener of Choice ( I use Maple syrup)

Add everything to a sauce pan and bring to boiling and then quickly leave on low heat with the cover on. Let simmer slowly for 20- 30 minutes or longer, for a stronger brew.

Strain carefully in to a clean mason jar or pitcher. Pour desired amount into mug and add milk & sweetener to taste. Enjoy! The remaining chai can be stored in the fridge for up to 1 week.