Chai Recipe Mix for Pitta

Mary Thompson Uncategorized 1,407 Views

INGREDIENTS:


–  4 oz fennel
–  2 oz cardamom
–  1 oz orange peel
–  ½ oz cinnamon

Take 1 oz of this blend (about ¼th cup) to 6 cups water along with 2 tsp fresh grated ginger. Boil down to 4 cups. ( 15-30 minutes on slow simmer. The longer you simmer, the stronger the tea). Strain out herbs.

If using tea, you may float 1-4 tea bags of your choice in the tea after boiling for up to 15 minutes.

Add up to 2 cups milk / milk substitute and sweeten to taste. Keep warm to serve.

Make 5-6 cups chai.

*This mix makes enough for 7 quarts of tea. When sourcing your herbs, use cut and sifted or whole herbs / seeds for storage and boiling. This keeps the herbs fresh while storing and makes the best tasting cup of tea.

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About Mary Thompson

Mary Thompson, C.A.S., P.K.S., is a founding member and former secretary of the California Association of Ayurvedic Medicine. She graduated from the California College of Ayurveda in 1997 where she's also taught for the past 18 years. She is not only a Certified Clinical Ayurvedic Specialist but a Pancha Karma Specialist. In 2008 she received the Charaka Award for Excellence in Ayurvedic Teaching and was given the title 'Ayurvedacharya', respected teacher of Ayurveda.

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