My Chai Recipe

Imagine finishing a luxurious soundbath and getting to sit and sip warm chai. Pretty good, right?! I think so!

I love chai! But I’m very caffeine sensitive, so I make my own. I often brew some for my events as an offering, and to promote lingering in community, to provide the nourishment of this beautiful aryurvedic alchemy.

Several people have asked for my recipe, so here it is:

Ingredients

• cardamom pods 

• cloves (whole, not ground)

• fennel seed (optional)

• coriander seed (optional)

• black peppercorns

• cinnamon sticks

• ginger root (sliced with skin on)

• turmeric root (sliced with skinon)

• bay leafs

• water

Preparation

My preparation is very unscientific! I cook a lot so I use my intuition for water:spices ratios.

Also, if I’m out of certain spices I just make it with what I have. The spices listed “optional” above I found are easy to go without and still get something balanced and delicious.

I usually like to make a big batch so my usual portions are:

• 8+ cups water

• 4 - 6 cardamom pods

• ~1 tsp cloves

• 3 - 4 cinnamon sticks

• 8 slices of ginger

• 5 slices of turmeric

• ½ tsp peppercorn

• ½ tsp coriander seed

• 3 bay leafs

But you can play with this to see what you like.

Fill your pot with water and add your desired amount of ingredients.

Cover and bring to a boil. Keep covered and let simmer for 45 - 60 minutes.

After I ladle a serving from the fresh brew, I strain any extra into mason jars and keep them in the fridge and reheat or drink cold (chai iced tea is delicious!).

Options for serving:

• As is (if you like unsweetened, spice forward, taste)

• Add honey (or brown sugar if no honey on hand)

• Milk of choice (as is, warmed, or frothed)

• Dust with ground cinnamon