Ayurvedic Chai recipe

According to Ayurveda, sipping a warm drink during a meal can help digestion, but no more than one cup. One third of your stomach should contain liquid, one third solid food and one third air. Here’s how to make a warming cup of tea that won’t harm you.

Did you know that adding a pinch of Cardamom to your tea or coffee will help to neutralize the effects of caffeine?

This Ayurvedic recipe for chai contains a careful blend of ingredients that help to balance the aggravating effects of the tannins and caffeine in tea. You can vary the amounts of milk and sugar according to taste and dosha – to balance kapha use less milk and sugar. To balance pitta use half the amount of ginger and allow to cool before drinking.

Always use non-homogenised milk or if using substitutes, make sure they are home-made and sugar-free.

Ayurvedic Chai (Spiced  Tea) Serves 4

2 tsp Black tea

½ inch piece ginger

4 green cardamom pods

2 black cardamom pods

1 stick cinnamon

3 cloves

1 tsp fennel seeds

½ tsp ajwain seeds

1½ cups water

4 tsp sugar (or less to taste)   

2 cups milk


Add water and ginger to a small pan and heat. Place spices in a mortar and pestle to grind briefly and add. Add sugar and bring to the boil. Add tea leaves. Immediately add milk and bring back to the boil. Simmer briefly and serve hot.

Sip and enjoy!

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