1 quart - mullein infusion
    1 quart - milk, raw preferred
    2 cinnamon sticks, each
    2 T fennel seeds, whole
    1 pinch nutmeg, powder
    2 pinches cinnamon, powder
    3 tablespoons honey or 6 tablespoons maple syrup

You will need two pots one medium pan for making the infusion and one large pan for making the chai milk.

​

To make mullein Infusion bring one quart of water to a boil. Add to the pot with boiling water, one ounce or 2 cups chopped dried mullein leaves, flowers, and stems. Turn the stove off, cover pot with a lid and let set for four or more hours.

Strain well through a sieve and cloth if hairs present, the infusion should be dark in color and free of plant particulate, if needed strain again.

​

To make the milk chai, put milk and spices and sweetener into a large pan with heavy bottom on low heat, taking care to not scald the milk.

Let the milk, spices, and sweetener infuse on very low heat for 20 plus minutes....then pour the strained mullein infusion into the pan with milk chai.... continue to heat on low flame for a while longer..... you can begin to drink the chai at any time now. Add additional sweetener if desired...

​

To store the mullein chai, let it cool on the stove-top until room temperature, pour all contents of the pot (including the spices, but not the mullein herb discarded earlier) into quart or half gallon glass jar or pitcher, store in the fridge for future use. You can reheat if desired or drink cold, will last up to a week..