• Kripalu Chai •
☕Ayurvedic Insight:
On cold, damp days, caffeine jump starts your system. But can be too stimulating for Pitta and Vata types. YOu can then, prepare without the tea. If you use almond milk in place of daily ilk, this can help balance kapha types.
☕Serves 4
2 tablespoons whole cardamon
2 teaspoons whole cloves
2 cinnamon sticks
1 piece of star anise
½ teaspoon black peppercorns
1 tablespoon thinly sliced fresh ginger
2 cups milk, any type
4 black tea bags
1 to 3 tablespoons of packed dark sugar - not too much
☕Directions:
Cover cardamon, cloves, cinnamon, star anise, and peppercorns with a cheesecloth on a sturdy work surface. Using a rolling pin or cast-iron skillet to gently crush the spices and help release their aromas. Wrap the crushed spices and the fresh ginger in the cheesecloth or put them in a large tea ball.
Combine milk, 2 cups water, and spice bundle in a medium saucepan and bring to a boil over high heat. Reduce the head to medium-low and simmer gently for 15 minutes.
Return the mixture to a boil over high heat, then turn off the heat and immediately add the tea bags. Let steep for 15 minutes, then strain.
Stir in your sweetner of choice, stirring to dissolve it. Serve warm.
☕Options:
For the iced chai in warmer temps, thoroughly chill the chai and serve it in tall glasses filled with ice.
For a paleo version, omit the milk and increase the water to 3 cups. Or a vegan version, use almond milk.