Healing Chai
A warming, spice-rich tea that doubles as digestive support. Every ingredient in this chai has traditional use in Ayurvedic and folk medicine for digestion, circulation, and warmth.
Time: 20 minutes · Yield: 4 cups
Ingredients
- ●4 cups filtered water
- ●8 whole green cardamom pods, lightly crushed
- ●6 whole cloves
- ●1 cinnamon stick
- ●1-inch piece fresh ginger, sliced
- ●1 teaspoon whole black peppercorns
- ●1 teaspoon fennel seeds
- ●2 star anise
- ●2 black tea bags (or 2 tablespoons loose-leaf black tea)
- ●1 cup whole milk or plant milk (optional)
- ●Raw honey to taste (add after cooling slightly — never add honey to boiling liquid)
Method
- Lightly crush the cardamom pods and peppercorns with the flat side of a knife or a mortar and pestle — you want them cracked open, not powdered.
- Add the water and all the spices (cardamom, cloves, cinnamon, ginger, peppercorns, fennel, star anise) to a saucepan. Bring to a boil, then reduce to a low simmer for 10 minutes.
- Add the tea bags or loose tea. Simmer for 3-5 minutes (longer for a stronger brew).
- Add the milk (if using) and heat through — don't boil.
- Strain through a fine-mesh strainer into mugs. Let cool to a drinkable temperature, then stir in honey to taste.
- *Dry spice blend (make ahead):**
Note: Every spice in this blend has traditional use for digestive support: ginger and fennel for digestion, cinnamon for blood sugar balance, cardamom and cloves for their warming properties, black pepper for circulation. Make the dry blend in bulk and keep it in your cupboard. A jar of this makes a thoughtful gift.
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