Astragalus Chai

How to Make Immune-Supporting Astragalus Chai

Drinking this delicious astragalus chai is a wonderful way to support your immune system. This video will teach you all about astragalus and how to make this wonderful tea.

Click here to download this PDF from the Alchemy of Herbs book. It contains the Astragalus chapter of our new book, which includes this recipe.

57 comments
  1. Dorothy says:

    Hi! Love the video and tips. Heading out today to get some Astragalus root! :) I am wondering if it would work to use fresh orange peel and fresh ginger. Thanks!

  2. Martin says:

    Great video, and a delicious looking recipe! Will definitely be trying this one. I appreciate the time you take to explain the herbs and how to use them. Thanks John and Rosalee.

  3. M. says:

    Love the video. I made the chai for my family–YUM! I wish I’d’ve know about this before the coughing season hit us. Also, WHERE can I find Jonathan Talbott’s music CD??? As always, John and Rosalee, an excellent offering. Thanks so very much.

  4. Ted says:

    Th recipe looks good! In the video you mention soaking the herbs, but that isn’t shown, so I’m a bit confused. Do we soak the herbs for a certain amount of time before simmering or what?

    • Michele Sellers says:

      I was wondering about the soaking of the herbs also, just forgot to ask it with my other questions.

    • Rosalee de la Forêt says:

      Thanks for pointing that out! Looks like a slide screen was left off the video by mistake. It would have read: “Optional Step: Let the herbs sit in lukewarm water for 30 minutes to 2 hours prior to simmering.”

  5. Michele Sellers says:

    Ok, so I downloaded the .pdf file after watching the video and was reading the instructions for the tea. Your graphic, on both the video and the .pdf, says dried ginger but your recipe says fresh. Is there much difference in using dried over fresh, or vice versa?

  6. Cindy says:

    The video is great! Chock full of helpful tips!

    What could be used in place of astragalus in this recipe? (While helpful for immune support and for early-stage Lyme disease, astragalus is contraindicated for late-stage Lyme disease.)

  7. Nadia Harper says:

    Hey John and Rosalee, I love this video (and congrats on the new book!!!), thank you for the inspiration. I love chai as well and make chai quite often with many of the herbs you mentioned. I have never tried with astragalus though so will try that for sure! You asked if I have a cool chai recipe… the one that I have been making most these days is my version of Golden Milk (turmeric, ginger, peppercorns, clove, anise, fennel, meyer lemon peel, coconut milk and raw local honey). Every time I make it I change up the herbs so it is never the same drink twice. Here is my recipe; http://www.making-healthy-choices.com/turmeric-golden-milk.html Thank you again for all you do and share!!!

  8. Grannie Appleseed says:

    Thanks so much John and Rosalee! Can’t wait to try this chai. You create such beauty and fun with herbs. God bless you as you share your herbal talent with those of us eager to learn.

  9. anastasia says:

    Love what you are doing! I’ve been using these ingredients but as powdered form, even the astragalus, i just add it all to hot water and then blend it with coconut oil and cashews. Will i still not be getting as many benefits even though i’m consuming them ‘whole’?

  10. Barb says:

    Love the video! I have the original chai recipe from learning herbs a couple years ago. It has a few more spices in it. Amazing tea , I drink it every winter.

  11. Patricia Deveraux says:

    Delicious recipe, Rosalee! The only tip I would suggest is to dissolve the honey before adding the milk, and actually I’d warm the milk too. And congratulations on having your book make #2 on Amazon!

  12. ruralherbal says:

    I made this a few days ago but I think you had an older recipe with dandelion root in it? Anyway it wasn’t very tasty and I had to throw it out. This looks a lot better! I will try it again. :)

  13. Diana says:

    Wonderful down to earth video. Looking forward to receiving the book. What a beautiful uncluttered kitchen!

  14. Nena Dunn says:

    Loved the video and look forward to making this chai. So I have a question about making a decoction. I understand the process; however I always have a heck of a time with the whole simmering thing. I always seem to lose a lot of the water (I have a propane gas stove and the lowest setting seems to be above ‘simmer’) So I am wondering about using a slow cooker (I have a small one that would be perfect for this recipe. If I started with cold water it seems to me that I would accomplish the soaking bit. I am thinking that I could start it at night and leave it to slow cook overnight, ready for the morning. And my other thought is, “what about a pressure cooker like the InstaPot?” Again, starting with cold water would probably allow the soaking while it is coming up to pressure. Not sure how long to cook at high pressure, but I was thinkng in the range of 5-10 min with natural release. Any thoughts on this?

    • John Gallagher says:

      Well, you usually do lose half the water. That’s what decocting is. We just put it on a low simmer, and when it’s half gone and 15 or so minutes later, it should be done. I can’t speak personally to instal-pots and other solutions. Maybe someone else can.

  15. Vanessa says:

    I absolutely love all of your stuff!! Thank you for the videos and pdf’s. I have learned so much from you both! Because of you I’m actually confident in putting into practice the things that I had been reading. Two weeks ago, I made the lemon ginger special-tea for my husband because he got sick and it helped him feel better fast! (I wasn’t shocked, just happy and proud!) On top of thanking and praising, I wanted to let you know that this morning I got an email from another herbal website that was also excitedly announcing and celebrating your book and it’s success! Congratulations! Keep on inspiring!

  16. Jenny Loccisano says:

    Hi John & Rosalee, absolutely love the video! Hope you are going to make more of them. Also, Can’t wait to get my hands on your new book, so exciting. Congratulations!

  17. theroaringinsideher@gmail.com says:

    Awesome and yum!
    Are y’all using Cinnamomum burmannii or serum? (Sweet or Cassia)? Thanks!

  18. Vanessa Kahler says:

    I missed how much water to use? I like to make a big flask and have enough for my husband and 2 kids and then also for hte nexzt day. How do you double the dose or triple the dose? I always get a bit confused about how much water to use per 20 grams of ingredients. Is this supposed the be one therapeutic dose? SO if I wanted 2 cups – should I dilute it so I am not having 40grams per day?

    • Rosalee de la Forêt says:

      There’s a PDF you can download to get the written recipe. To double or triple the dose you increase everything by that amount. So if the original recipe calls for 1 tablespoon, and you want to increase it by 3, then use 3 tablespoons.

      Chai blends like this are very forgiving, you can keep trying different amounts and you’ll quickly find out what you like best.

  19. Tamara says:

    Hi John, my Astragalus comes in little rounds rather than the long form. Can you give me a gram weight rather than a count of pieces of the Astragalus.

  20. experimentor says:

    Thank you for the recipe! I see you said it’s ok to use Astragalus in powdered form…if I do that, would I simply measure out the same gram weight of powder as I would of the cut-and-sift version? Not sure if powder weighs out differently…?

  21. Elizabeth Fredal says:

    Ordered your upcoming book on Amazon yesterday. Looking forward to getting it! Love all you do. So grateful to you for sharing your knowledge. How much water for the Astragalus Chai?

  22. Rebecca Smith says:

    Thanks for this great video and information. Where is the best place to source Astragalus root? (I am in New Zealand!).

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