Chai season is finally here and what better way to enjoy this nutritious drink than to make it yourself. The great thing about making a chai tea from scratch is that you can control if you want it to have black tea or not. In this recipe I used a blend of Pu'er tea and Calendula flowers so their is only a slight hint of caffeine.
Chai is a drink that can boost our deep vital energy- Ojas, and sipping on this through out the Fall and Winter will be a big support on our systems. Chai is known to boost circulation, support digestion, support the immune system, and replenish Ojas. We are left feeling warmed, nourished, and calmed by this traditional drink.
I do not use dairy in this but instead I use whole raw soaked cashews. That way we are still getting the healthy fats and creamy texture but just minus the symptoms that may be caused by dairy. Since we are already prone to sickness during this time of the year, I wanted to make a chai that can really support the system and not leave us with excess mucus in the system.
If you are interested in the Ayurvedic approach and want to know how this will affect your dosa here is the information: This increases Pitts, Decreases Vata, and decreases Kapha
The combination of ingredients delivers all six Ayurvedic tastes for balance and satisfaction.
(information from ayurmama.com)
Cardamom – relieves gas and stimulate appetite for life.
Cinnamon – boost digestion and regulates blood sugar.
Black Pepper – stimulates digestion and clears the mind
Clove – freshens breath, pain-reducing, and threatens bacteria
Dry Ginger – stimulates digestion and reduces body pain
Fresh Ginger – stimulates your overall circulation and encourages sweating.
Star Anise – protects from the flu.
Ingredients:
1 Tbl Whole All spice
2 Tbl Cardomon Seeds
3 Anise starts
1 Tbl Whole Cloves
3 Cinnamon Sticks
2 Tsp ground dry ginger
2 Inches Fresh Ginger grated
7 Pepper corns
1 Tsp Coriander
6 cups of filtered water
2 Tbls Pu'er tea and Calendula flowers
-Everything but the teas- Grind the spices up in a mordal and pestle then add into a large pot. With the cinnamon sticks it helps to first smash them then put them straight into the pot. Dry roast the spices for about 1-2 minutes on medium heat. You will start to see the smoke rise up then thats when you add the water. Bring water to a boil for about 3-4 minutes then turn the heat off and cover the pot. The longer it stays covered the stronger the chai! This is the time to add the teas of choice and go practice some light stretching, journaling, or reading for an hour. When ready, strain into glass jars and seal shut. Keep out to cool before storing in refrigerator.
To make a single serving cup or a cup for two follow the directions below
Put Cashews and dates at the bottom of a high speed blender. Pour in some of the chai mixture until the cashes are just covered. (if chai is still hot that is the best way) Blend on high speed until smooth then add the rest of the amount you wish and the sweeter of choice.
Top with cinnamon or nutmeg and simply enjoy!
Most of love
Chelsea
*1/4 cup cashews
*2 Dates
*1 Tbl sweetener of choice