It's time to start thinking about Thanksgiving recipes and planning my menu. I love this time of year. Though planning and cooking may consume hours from my writing time and definitely from my free time. Still I love searching and finding those unique recipes that give a new twist to the delicious Thanksgiving classics.

Here's a recipe for Chai that might add a nice touch to go along with dessert or just to settle the stomach after so much food. I found it in the Herb Companion e-newsletter. It uses green tea and it looks like it would also be beneficial during the cold season if you replace the milk with a milk substitute or leave it out altogether.

 Tulsi Chai

By Vicki Mattern

In India, Tulsi Chai, made from holy basil (Ocimum sanctum), is used to treat colds and reduce stress. Photo by Howard Lee Puckett

Serves 2

In a pinch, sweet basil can be subsituted for holy basil.

• ½ cup holy basil leaves
• 2 cups cold water
• 2 heaping teaspoons green tea
• Seed of 1 cardamom pod
• One 1⁄4-inch-thick slice fresh ginger
• One 2-inch cinnamon stick, broken
• 2 whole cloves
• Pinch of nutmeg
• 1 tablespoon honey
• Milk, to taste

1. In small saucepan, boil basil and water. Reduce heat, cover and simmer 3 minutes. Stir in tea, spices and honey: bring almost to a boil. Remove from heat, cover and steep 3 minutes.

2. Pour mixture through fine wire-mesh strainer into warm teapot, discarding solids. Serve with milk. Garnish with skewered crystallized ginger cubes, fresh basil leaves and grated nutmeg.