Foraged Chai Masala

Foraged Chai Masala

Foraged Chai Masala

– A wild chai that features spicebush and juniper berries, wild ginger roots, and spruce needles.
Course: Drinks
Keyword: ginger, spicebush
Author: Ellen Zachos


  • 1 teaspoon dried wild ginger rhizomes
  • teaspoon dried melilot
  • ¼ teaspoon dried spicebush berries
  • ½ teaspoon dried cow parsnip seeds
  • ¼ teaspoon spruce or fir needles fresh or frozen
  • 2 juniper berries
  • 1 cup water
  • 1 tablespoon black tea leaves or 1 tea bag unflavored black tea
  • ½ cup milk
  • honey to taste


  • Combine the spices and water in a saucepan and bring the water to a boil. Reduce the heat to maintain a medium simmer. Cover the pan, and let the mixture simmer for 15 minutes.
  • Remove the pan from the heat and add the tea. If using a tea bag, cut it open and pour the tea leaves directly into the hot water. Stir to combine, cover, and let the mixture steep for two minutes.
  • Add the milk and honey, and return the mixture to the heat and bring it back to a boil. Remove from the heat and strain the liquid into a mug

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