Chai tea pour-over with a side of wildfires.

Well, WTF. 

That's about as much as I can muster after weeks of farm and ranch evacuations, wildfires and smoke (and fog) so thick the sun just didn't come out today. As a farmer, I'm used to working in the heat, rain, cold, wind, even ash - but when the sunshine doesn't come out and it looks like 11pm at 11am, that's when I throw in the towel and go back to bed. (I guess I should have said, "throw in the trowel..." Oh well, another pun for another day.)

But before I pull the covers up, I'm making this herbal recipe for a little cold comfort. I call it a chai tea pour-over. Think of it like an affogato, but with caffeine free chai tea. 

Ingredients:

Directions:

  • Brew a strong chai tea; bring your tea kettle to a rolling boil and pour hot water over 1 tbsp. of chai herbs. Fill up your teapot to make about 4 cups of tea. Allow to steep for 5-10 minutes, depending on how strong and spicy you'd like your tea. Once well steeped, remove the herbs and allow your tea to cool to room temperature. 
  • Scoop as many scoops of ice cream until you forget about our horrible government and our impending doom. For me, it's one hundred scoops. 
  • Drizzle honey over the top and sprinkle a pinch of sea salt. The sea salt flakes, rich in texture, make a world of difference to this recipe. 
  • If handy, chop up some mint or Thai (or purple) basil. A few leaves is enough. 
  • Pour about 1/4 - 1/2 cup of chai tea over your bowl of deliciousness. 
  • Get in bed with your ice cream and dream of better days.