Summer Chai

This is it, kids, the Chai of your sweaty dreams!

Ayurveda is always about balance. This means we shift our ingredients to match the seasons and our needs.

For Chai, this means we turn to cooling spices like cardamom and fennel when the weather gets hot and humid, and we use cow’s milk, oat milk, or coconut milk for their cooling properties

This chai is wonderful served hot or room temperature when you are feeling a little peaked from the heat. However, try not to overdo it as the tea is caffeinated and can be heating when taken in excess. You can omit the tea or even replace it with rooibos for an uncaffeinated version.

Summer Chai

Makes 4-6 servings

1 Tbsp black tea (This can be any plain or masala spiced black tea, but traditionally you use tea dust like the Wagh Bakri brand.)

½ Tbsp ground cinnamon

½ tsp ground black pepper

¼ tsp ground cloves

1 Tbsp fennel seeds (Lucknowi variety is best.)

10-14 Cardamom pods smashed in a mortar and pestle

4 cups water

4 cups cooling milk of choice - cow, oat, coconut

8-10 Tbsp coconut sugar or maple syrup

Put the tea, all the spices and water into a heavy bottomed 3 quart pot and bring to a boil. Let boil for 5 minutes. Add the milk and sugar and stir well.

Taste for sweetness/creaminess and adjust sugar and milk ratios until you keep tasting it and realise it’s done and that you should just go ahead and have a cup. When you get to this point it is time to strain and enjoy.

This will keep in the fridge for a day or two, but I would warn against drinking it cold even though it is hot out. Cold beverages kill our digestive fire and lead to ama (undigested gunk in the system) At the very least bring it to room temperature, but for Ganesha’s sake, don’t put ice in it!

As always if you try it, let me know how it goes. Don’t hesitate to reach out with questions. In the meantime, Be Well.

In Love,

Veronica