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.

Doshic effect: Vata↓, Pitta↓, Kapha↓*
Serves: 4
Prep Time: 5 minutes
Cook Time: 15 to 30 minutes

*Kapha types should substitute dairy milk with hemp or almond milk

Materials

Medium sauce pan
Fine mesh strainer
Spoon
Ginger grater (optional)

Click here for a printable version of this Chai recipe.

Ingredients

2 cups water
2 cups organic whole milk* (use almond or hemp milk for Kapha)
1 teaspoon hulled cardamom seed, whole
1/2 teaspoon fennel seed, whole
1/2 teaspoon coriander seed, whole
7 to 10 black peppercorns, whole
7 to 10 cloves, whole
3 tablespoons red rooibus tea
Fresh ginger root (2 inch cube), finely chopped or grated**
1/4 teaspoon turmeric powder
2 cinnamon sticks
4 teaspoons honey, divided

*Milk can be replaced with almond milk, hemp milk, coconut milk or water

**Fresh ginger can be replaced with 1 tsp of dry ginger

Directions

1. Place the water and milk in a medium sauce pan and heat to just below a boil.

2. Place the cardamom, fennel, coriander, black peppercorns, and cloves into a spice grinder and grind for 30 seconds or until a course powder is formed. A blender can be used if a spice grinder is not available.

3. Once the water and milk are hot, reduce the heat to low and add in the freshly ground spices, rooibus tea, ginger, turmeric, and cinnamon sticks. Simmer, mostly covered, for 15 to 30 minutes.

4. Strain into a tea pot or four individual cups, using a fine mesh strainer.

5. After the tea has cooled a bit, add 1 teaspoon of honey per 8 ounce cup.

6. Share, sip, soothe, and enjoy!

Click here for a printable version of this Chai recipe.

Try our Ayurvedic Spiced Chai blend!