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
Ingredients
- 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
Directions
- 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.
© 1999, 2021 Maharishi AyurVeda Products International, Inc. (MAPI). All Rights Reserved. MAPI does not provide medical advice, diagnosis or treatment. These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease. See additional information.
