Cobine the spices and brandy together in a bullet blender and blitz just a few seconds to break up the herbs. This helps the extraction process.
Pour into a jar, and seal with a lid. If the lid is metal, place a piece of parchment paper underneath to protect it from reacting.
You can add the honey in with the brandy to infuse together with the spices. But, when I make an elixer for the first time, I like to add honey after the infusion, to get a taste for the flavor and how much honey I like. Usually, for an elixer it's about 1 part honey/3 parts brandy.
Let the jar sit for 6 weeks, everyday giving it a good shake to encourage the extraction
After 6 weeks, strain out the spices. Slowly add honey to taste.
Store in a dropper bottle, or a bottle that you can pour out from easily. Make sure it's labeled.
My favorite way to take it: Pour a shot of milk of choice into a glass. Add a dropper full of the Chai Elixer and enjoy!
You can use fresh or dried ginger and turmeric. I've made this recipe with store-bought powdered turmeric and ginger, and with dehydrated sliced turmeric and ginger that I make fresh in my dehydrator. Use what you have!I've also used my new Magical Butter machine to make this elixir. It turns out great! Follow the manufacturer's instructions for time/temp setting.