In honor of the below zero weather here in Boulder this week, I am exceptionally inspired to share my caffeine-free, Ayurvedic-spiced chai recipe. Getting through the winter is not always easy, but when you have rituals like a warm cup of chai to warm your body and soothe your soul, it doesn’t seem quite as bad.
This particular chai recipe is made with Rooibus tea as a caffeine-free base, many warming Ayurvedic kitchen spices and options for different milks (or plain water) to fit your dietary needs. This healing tea is loaded with antioxidants and carries a wide range of health benefits. Drinking this tea throughout the winter will keep the digestion strong, increase the metabolism, stimulate the circulation and boost the immune system.
*Kapha types should substitute dairy milk with hemp or almond
- Medium sauce pan
- Fine mesh strainer
- Ginger grater (optional)
- 3 cups of water
- 2 cups of organic milk*
- 3 Tbsp red rooibus tea
- 1.5 inch cube of fresh ginger root, finely chopped or grated**
- 1/4 tsp turmeric powder
- 1 tsp cardamom seeds
- 2 cinnamon sticks
- 1/2 tsp fennel
- 1/2 tsp coriander
- 7-10 black peppercorns
- 7-10 whole cloves
- Honey to taste
*Milk can be replaced with almond milk, hemp milk, coconut milk or water
**Fresh ginger can be replaced with 1 tsp of dry ginger
1. Boil the water in a medium sauce pan.
2. Turn the heat to low and add the spices. Simmer on low for 15 minutes.
3. Add the tea and steep for and additional 8 minutes.
4. Add the milk and steep for an additional 2 minutes.
5. Strain into a separate pot or 4 individual cups, using a fine mesh strainer.
6. If you desire a foam top, try using a hand blender or a regular blender on low speed for 30 seconds.
7. After the tea has cooled a bit, add the honey to taste.
8. Share, sip and enjoy!