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Tulsi Nettle Chai


1/4 cup nettle

1/4 tulsi

2 Tbsp red raspberry leaf

2 Tbsp rose hips

1 Tbsp cinnamon chips

2 tsp dried ginger

2 tsp licorice root

1 tsp fennel seeds

1 tsp whole cloves

1 tsp coriander

5 crushed peppercorn

7 cardamom pods

1 bay leaf


  • Combine nettle, tulsi, and raspberry leaf in a mortar and crush.

  • Add 1.5 quarts of water to a pot with a lid, bringing to a boil.

  • Once boiling, add spices.

  • Reduce heat and allow to simmer. Cover and decoct for 20-25 minutes.

  • Turn off stove and add nettle, tulsi, and raspberry leaf.

  • Allow to infuse 15-30 minutes

May be store up to 3 days in the fridge.

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