Chai + Recipe!

Chai began as an Ayurvedic remedy. In the areas of Assam and Darjeeling in India, locals used the teas for their warming, circulatory-stimulating and astringent benefits. Combining the tea with herbs, and delivering to the body in the vehicle of milk, produced a healing and nutritive tonic, especially effective for the cold and damp seasons near the Himalayas.

These days, commercial chai is often highly sugared or caffeinated, and traditional recipes are overheating for those with excess Pitta.

This is why I created Siva's Chai Blend to be more tridoshic, including organic medicinal grade herbs to support digestion and immunity.

The video above shows how I (with my son as the tea barista!) make chai with my signature blend.

Or you can make your own!

TRADITIONAL CHAI RECIPE

2 parts Assam or Darjeeling tea
1 part herbal mixture

The traditional chai herbs are clove, cinnamon, black pepper, ginger and cardamom. All of these are heating, so I use different herbs during the summer season or when my Pitta is high.

For one cup of chai:

1. Bring one cup of water to warm on the stove. (It doesn’t have to come to a boil, but the tea releases the best flavor if it is put in hot water. )
2. Add 1 teaspoon of your chai mix (herbs and tea) to the water and reduce the heat to low.
3. As soon as the water comes to a boil, add cold milk/cream to taste. I probably add about 1/4 cup. (If you are using a non-dairy milk, warm it in a separate pot on the stove before adding to avoid curdling.)
4. Just as the chai begins to come to a boil (bubbles around the edge), turn it off.
5. Strain and add sweetener to taste. (I like to use coconut sugar personally, and if you are using coconut or evaporated cane sugar, it’s nice to add in the pot in the beginning because it takes some time to dissolve. For agave and honey, I add in the cup.)

Enjoy!