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Ayurvedic Hot Chai

True 2 U


Ingredients:

  • 1 ½ cups water

  • 1 ½ cups almond or oat milk (or any dairy-free alternative)

  • 1 tsp black tea leaves (optional for caffeine)

  • 2 whole cloves

  • 1 cinnamon stick

  • 4-5 green cardamom pods, crushed

  • 1 tsp grated fresh ginger

  • ¼ tsp black pepper (freshly ground)

  • 1 tsp fennel seeds

  • 1 star anise (optional)

  • 1 tsp turmeric powder (or a small piece of fresh turmeric)

  • 1 tbsp jaggery or raw honey (avoid honey in hot tea, add once it cools slightly)

  • A pinch of nutmeg (optional for warmth)


Instructions:

  1. In a saucepan, add water and all the spices (cloves, cinnamon stick, cardamom pods, ginger, black pepper, fennel seeds, star anise, turmeric).

  2. Bring the water to a boil and let it simmer for 5-7 minutes until the spices release their aroma.

  3. Add black tea leaves (optional for caffeine) and let it steep for another 2-3 minutes.

  4. Pour in the almond/oat milk and gently heat until the mixture is warm but not boiling.

  5. Strain the chai into cups, sweeten with jaggery or honey, and top with a pinch of nutmeg if desired.

  6. Serve hot and enjoy the soothing, warming effects.


This chai recipe is aligned with Ayurvedic principles, which focus on balancing the doshas (Vata, Pitta, and Kapha) and tailoring foods to the current season. During autumn, Vata dosha (associated with air and space) becomes dominant. The qualities of Vata include coldness, dryness, and movement. We need warm, grounding, and nourishing foods and beverages to counterbalance this. This warm, spiced chai helps ground the nervous system, improve digestion, and protect against seasonal illnesses, making it a perfect fit for autumn.

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