Blog Post Title Two
Ayurvedic Chai Recipe for the Autumn season.
Ayurvedic Chai
for the Autumn season.
Serves 5
Ingredients:
3 cups water
1 cinnamon stick
7 green cardamom pods, open
2 black cardamom pods, open
2 tbsp. diced ginger
1 tsp. fennel seeds
1/2 tsp ajwain seeds
5 whole cloves
unrefined sugar to taste
2 cups unhomogenized cow milk
2.5 tsp. loose leaf black tea leaves
Method:
In a small pot, heat the water.
As water is heating, add the spices.
Bring to a rolling boil and boil for 3 – 10 minutes.
Add unrefined sugar and bring to a boil again.
Add black tea leaves, then pour in the milk quickly
Allow the chai to come to a boil for one last time.
Serve hot.
Comments:
Ayurvedic Chai is building as well as cleansing. This ratio of herbs will be balancing for Vata dosha in the Autumn season. The spices are used to scrape toxins that cause sluggishness from the lymphatic system.
The milk and raw sugar are used for their anabolic action, helping to build good quality tissue.
When the milk is added immediately after the tea, it binds the tannins from releasing into the chai, reducing the drying and agitating impact of caffeine. The result is a balancing and energizing beverage.
Recipe adapted from
Rebecca Lily Bornstein
Ayurvedic Lifestyle Consultant
