Ingredients:

• 2 cups water
• 2 Cinnamon sticks
• 5 Green cardamom pods, opened
• 3 Brown cardamom pods, opened
• 2 tsp diced ginger
• 2 tsp fennel seeds
• 1 tsp ajwain seeds
• 5 black peppercorns
• 5 whole cloves
• 3 tbsp jaggery, rapidura or raw sugar or to taste
• 3 cups unhomogenised cow’s milk or soy or almond milks
• 2 ½ tsp loose leaf black tea leaves or 2 tea bags removing tape/staples and strings

Method:

1. In a small pot, heat the water.
2. As water is heating, add the spices.
3. Bring to a rolling boil and boil for 3-10 minutes.
4. Add sugar and bring to boil again.
5. Then add black tea leaves, then pour in the milk immediately.
6. Allow the chai to come to a boil for one last time.
7. Allow to steep and settle for about 5 minutes
8. Serve hot.

Ayurvedic chai is building as well as cleansing.  The spices used work to scrape toxins that cause sluggishness from the lymphatic and digestive system.  The milk and sugar has an 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.  This chai is warming and nourishing, like a food.