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My Chai - 3 variations of the Indian spirited tea

Updated: Aug 1, 2019


Chai

Serves 2

See the dosha variations below


In general Ayurveda suggests to avoid tea and coffee, however there is a big difference between having it because you need the coffeine content or having it to create a peaceful moment in your life & enjoying each sip of it. If the motive is not your coffeine addiction 1 small cup (1-1.5 dl) per day will benefit you rather then harm.


Chai can be prepared many ways adjusting it to your dosha and the season. Here you will find 3 variations for the specific dominant doshas, but you can make your own blend to adjust it to the season. Comment for advice if you need.


Vatta Chai

1 dl of water

2 dl of milk (preferred cow, almond or rice)

4 cloves

2 cardamom bud

1/2 teaspoon cinnamon

1cm*2cm piece of ginger

1 teaspoon of chai tea leaves


Pitta Chai

1 dl of water

2 dl of milk (preferred cow or coconut)

2 cloves

4 cardamom buds opened

1/2 teaspoon of cinnamon

a pinch of nutmeg

1 teaspoon of chai tea leaves


Kapha Chai

1.5 dl of water

1.5 dl of milk (preferred rye or oat)

4 cloves

1/2 teaspoon cinnamon

1/2 star anise

a pinch of black pepper

1.5 or 2 teaspoons of chai tea leaves


The process for all the above:

Put the water with the spices to boil, and let it keep on boiling on low fire. Some of the water will evaporate and it is ok. Once the water with the spices has a nice, light brown colour add the milk. Now don't go anywhere else it will run out. Wait until it boils with the milk too, so it will start to come up then turn it of. Don't drink boiling hot even during winter, wait until it is warm only.


I didn't mention adding sweetener as the milk is already giving enough sweet taste, however:

If you are Vatta or Pitta you can add maple syrup or unrefined brown sugar.

If you are a Kapha it is better not to add any sweetener or add a little honey when your chai is just warm, not hot.

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