Make Your Own Dandelion Root Chai: This Chai blend has the special added benefits of Dandelion and Burdock Root. Love your liver with Dandelion and Burdock.

  Adding these herbs to a chai mixture is my winter beverage for liver support and gentle detoxing. I grow the dandelion right here in my organic farm and process the roots by hand. When dandelion is roasted, it is less bitter. Roasting the root makes it more palatable. Enjoy this as a hot beverage or as a creamy iced drink.

  This package makes 1 gallon of finished Chai. I recommend splitting the bag into 2, add fresh ginger and black tea to make 2 finished quarts of chai from 1/2 of the package.

Directions: Bring 3 quarts of water to a boil Add 1/2 of the package with a handful of fresh ginger. Simmer for 15- 30 min. If you like caffeine, add black or green tea after the heat is turned off and steep for 5 min. If black tea is steeped to long or simmered it can be bitter. 

My sense is the extra fresh ginger activates the blood circulating/ detoxifying properties of the dandelion and other chai spices.

 I also add dried powdered dandelion and burdock it to my “Liver Love” capsules along with milk thistle, yellowdock and artichoke leaves.

Here is my you tube video on making detox chai https://youtu.be/IyLm4Wx-Urs