Chai Elixer
Ingredients
- .5 oz cinnamon 14 grams
- 3 cardomom pods
- 1 oz ginger 28 grams
- .5 oz turmeric 14 grams
- 3 whole peppercorns
- 2 cups brandy 80-proof
- 1 pod vanilla or a splash of vanilla extract
- honey to taste
Instructions
- 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!
Notes
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.
Tried this recipe?Let us know how it was!