Why we love this recipe
In India, a warm cup of well-spiced chai (tea) is synonymous with comfort. And while most traditional recipes call for a base of black tea, this Ayurvedic recipe is made using caffeine-free Kapha Tea. Perfect for cool, rainy weather and days when you’re feeling sluggish or congested, Kapha tea is a zesty blend of stimulating spices. Brew it with extra spices and almond/oat milk, and you have a delicious, caffeine-free take on traditional chai.
YIELD: 4 SERVINGS
- 6 tea bags of Kapha Tea
- 4 cups of water
- A few cinnamon sticks
- 10 cloves
- A slice of fresh ginger
- ½ gallon of almond milk or oat milk
- Sugar to taste
- Boil 4 cups of water with 6 bags of Kapha Tea for 10 minutes. Try not to let the water evaporate; add more if needed.
- Add a few cinnamon sticks and a small bunch of cloves (around 10 or so), along with a slice of fresh ginger (adding more or less, to your taste).
- Continue to boil it until the color becomes rich and golden.
- Next, add 1/2 gallon of almond milk or oat milk.
- Finally, add sugar to taste and bring to a final slow boil, making sure to stir now and then. (Be sure not to use too high heat, otherwise your chai will taste slightly burnt.)
Note: Make sure it's a slow boil, we don't want to let it stick to the bottom - otherwise it has a hint of smoked/ burnt milk. I tend to stir it every so often.
Taste Notes: Peppery, zesty, sweet, clarifying and comforting.