Thomas J. Story
Prep Time
20 Mins
Yield
Serves 2

In place of the dried spices that traditionally go into chai, we used scented geranium leaves and anise hyssop, which we grew in our test garden.

How to Make It

Step 1

Put geranium leaves and anise hyssop flowers in a heatproof container. Pour 1 cup boiling water over them and steep 15 minutes.

Step 2

Strain and divide liquid between 2 mugs. Pour 1/2 cup each tea and soy milk and 1 tbsp. sugar into each mug. Stir to combine.

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