This recipe is an adaptation from a tri doshic chai recipe, that is, a recipe that is designed for all seasons and all constitutions. I’ve added a few extra warming spices including cinnamon and ajwain seeds and reduced the fennel to make it more specific for bringing warmth into the body through the winter. This recipe will help to keep any excess cool and damp qualities of kapha at bay. An excessive influence of kapha can manifest as mucous congestion in the chest or a heaviness in the stomach, mind and body.
Regardless of being caffeine free, I find I still have plenty of focus and energy after sipping on this delicious brew! You can have this in the morning or take a thermos with you to sip throughout the day. I recommend using organic spices where possible for the most nutritional value and medicinal benefit.
- Fresh ginger 1/2 inch piece sliced
- 6 Green cardamom pods
- 2 Black or Regular Cardamom pods
- 2 Cinnamon sticks
- 4 Cloves whole
- 1/2 tsp Fennel seeds
- 2 Black pepper corns
- 1/2 tsp Ajwain seeds optional (you can pick these up from most Indian supermarket)
- 1 1/2 cups Water
- 2 cups Milk Organic un-homogenised – (optional, you can add more water if you wish to instead)
1. Add water and ginger to saucepan and place on heat.
2. Place spices in mortar and pestle or spice grinder and grind briefly
3. Add spice mix to water and bring to boil
6. Immediately add milk and bring back to boil, then simmer for 1 minute
7. Stain ingredients and serve hot.
** if you’d like to add honey as a sweetener, wait until the chai has cooled in order to keep the medicinal qualities. If honey is heated at high temperatures, according to Ayurveda it can lose it’s healing qualities and becomes poisonous if consumed.