Adaptogenic Chai Latte


Recipe by the beautiful Naturopathic Herbalist, Dr. Marisa Marciano

This recipe adapts an original chai recipe into one that is immune boosting and uplifting at the same time. As many of the herbs used in the recipe are barks, root & tougher plant materials, a  slow simmering process is required in order to best utilize the benefits of these healing herbal treasures. According to Dr. Marciano, "Chai herbs are also highly carminative and contain large amounts of aromatic volatile oils, making this an incredibly pleasurable way to take your medicine while aiding both digestive disturbance and potential immune deficiencies." 


  • 2 cinnamon sticks 

  • 2 tsp green cardamom pods 

  • 1 tsp cloves

  • 1 tsp star of anise 

  • 1 ⁄ 2 tsp black peppercorns 

  • 1 ⁄ 2 cup finely sliced ginger or 2 tsp dried root 

  • 5 g astragalus (Not sure where to get it? Click here)

  • 6-8 tsp rooibos 

  • 8-12 cups of water

  • Honey and plant based milk to taste (homemade pumpkinseed milk is my personal favourite!)


  1. Herbs should be broken into smaller pieces if possible and placed in a large pot

  2. Add water and cover with lid

  3. Bring to a boil and simmer for at least 20 minutes 

  4. Strain while hot

  5. Add honey and plant based milk to taste

  6. Drink 1 cup up to 3 times per day 

Don't have time to blend your own, then please check out my local favourite Harmonic Art's Chai blend here!

Also Vancouver based Aslan Chai makes a delicious blend with green tea.