A Special Chai for Thanksgiving

A Special Chai for Thanksgiving

Oh boy, the big day is coming up. Football, food, family… did I say food? Thanksgiving is wonderful to just hang out, that is until after dessert when we are all so full we feel like we want to burst. Luckily, there is a cure for the post Thanksgiving feast – Pu-erh. Pu-erh has been used by the Chinese for years to help overeating discomfort, which is why I am sharing one of my favorite homemade Chai recipes that will help relax your belly and make you feel like a normal person again. To top it off, it is delicious enough to drink as a 2nd dessert!  However, if you would like to spend your time with family and loved ones, try our Pu-erh Chai.  

What you need

  • 2 scoops of Pu-erh (or 1 toucha cake)
  • 5 cardamom pods
  • 15 peppercorns
  • 1 stick cinnamon
  • 5 cloves
  • 2 cups filtered water
  • 2% milk
  • sugar (optional)    

What to do

  1. Pulse the spices in a spice grinder. Don’t go overboard and make a spice dust.
  2. Add the spices and tea to 2 cups boiling water
  3. Boil for 5 minutes
  4. Add milk and bring back to a simmer (do not let boil)
  5. Turn off the heat and let simmer for an additional 5 minutes
  6. Strain and add a teaspoon of sugar and serve!  



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