Ayurveda ~ Balancing Dosha Chai

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I found this interesting article by Banyan Botanicals.  We are apparently heading into a really cold spell in the U.K. so I thought this would be an ideal moment to share this with you all.
 Snuggle up with a warm cup of chai!

Kapha–Balancing Chai

  • 6 cups water
  • ⅛ of an orange slice or a nice pinch of dried orange peel
  • 5 cardamom pods
  • 2 cloves
  • ½ teaspoon grated ginger
  • ½ teaspoon ginger powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried tulsi leaves
  • Honey to taste* (optional)

Vata–Balancing Chai

  • 6 cups water
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 teaspoon grated ginger
  • ¼ teaspoon ajwain/carom seeds
  • 1 teaspoon licorice powder
  • ¾ teaspoon dried tulsi leaves
  • Milk of your choice
  • Honey to taste* (optional)

Pitta–Balancing Chai

  • 6 cups water
  • 4 cardamom pods
  • 1 cinnamon stick
  • ½ teaspoon licorice powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon ginger powder
  • ½ teaspoon dried tulsi leaves
  • Milk of your choice
  • ½ teaspoon sucanat or jaggery (optional)

Add the water to a pot and heat over medium-high. While the water is heating, gently crush the cardamom pods with the back of a knife, or a mortar and pestle, to release the seeds. Crush the seeds a bit if you desire. Add all the spices to the water and let simmer for 20–25 minutes or until you have about ½ the amount of liquid remaining.  Turn off the heat and add the tulsi leaves. Let the leaves steep for 3–5 more minutes, then add milk (optional) to your liking. Stir in the milk, strain, and serve. Makes about 2–3 servings.

Honey—adding honey to hot tea reduces its beneficial properties, according to Ayurveda. It is best to add honey to the tea once it has cooled slightly. For the optimal results, do the pinkie test. If the pinkie can remain in the tea for 10 seconds, add the honey.

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