As I write this, I have a pot full of warming, herbal chai simmering on my stove, and I am so excited to sit by my fire enjoying a cup of it on this rainy autumn day following our record-breaking flood here in Carnation.

(Luckily our house is on high ground far enough from the rivers that we were only inconvenienced by not being able to drive into or out of Carnation because of flooded roads on all sides.)

But, back to that warming cup of chai I was telling you about…

This is a great holiday drink to share with family and friends when they come by your home for celebrations or just to enjoy by the fire on a wet or snowy day.

Often chai is made with black tea, but really I’ve found I love it without that heavy dose of caffeine, and this year I’m also adding some nourishing and immune boosting herbs to my chai blend.

Here’s a recipe for you to start with. I recommend playing with amounts and types of herbs until you get the blend that’s perfect for you.

Immune Building Autumn Chai Recipe

• 3 ½ cups of boiling water

• 2 Cinnamon sticks

• 1 Tablespoon fresh Ginger, grated

• 1 whole Nutmeg, chopped

• 1 Tablespoon Cardamom seed pods

• 1 Tablespoon Astragulus root

• ½ tsp. whole Cloves

• ¼ tsp. black Peppercorns

• ½ tsp. Anise seeds

• ½ tsp. whole Allspice

• ½ tsp. Echinacea root

Most of these items you can get at the supermarket, however, you can get Echinacea root and Astragulus right here.

Simmer the spices in the water for about 15 minutes. (If you’d like to add black tea, add 1/8 cup after removing from the heat and steep for not more than 3 minutes.)

Strain out the herbs, add warmed milk (I suggest at least ¼ cup) and honey to taste, and ENJOY!

–John & Kimberly