The aromatic flavours of chai tea have inspired me to write this post and share with you a very special blend that I have used throughout winter. The Australian School of Meditation and Yoga, Gold Coast, regularly runs a Balanced Life Retreat. A mix of energy for the body and food for the soul. Each month freshly ground chai tea and a sumptuous cake are served for afternoon tea. Now you don’t have to wait till the next retreat, you can blend yourself a batch today.
In India and throughout the world, spices have been used for their medicinal and flavoursome effect for thousands of years. Ayurveda, yoga’s sister science, is the study of different foods, spices and herbs for their medicinal and healing properties.
This blend of chai will aid sluggish digestion during the colder winter months, sooth a sore, tickly throat and stimulate metabolism and elimination in the body. From experience, anything this good for the body must taste disgusting, but that is the beauty of chai tea, it is anything but disgusting.
I like to blend a large quantity; this makes it easier to quickly grab a scoop when you want a cuppa. This recipe makes about a 750g mix, which equals about 35 cups of chai. One mix keeps me going for about 2 to 3 weeks. You can tell I like chai! I make a pot early in the morning and throughout the day reheat the strained tea. Don’t be afraid to play with your own blends, you will be pleasantly surprised what you concoct.
At the moment, a new season of ginger is coming through. It is very acidic and juicy. It seems to be curdling the chai tea. At first I thought it was remnants of lemon juice left in my cooking pots (from making curd). It has been happening to friends of mine aswell. We suggest to leave the ginger roots in the sun to dry out for a few hours before use to avoid any problems. So I didn't have to waste my chai tea, I mixed the curdled chai with milk powder, and it still tasted the same, delicious!
2 x 200g boxes of Rooibos Tea
200g of Cassia Bark
3 palms full of Star Anise
3 palms full of green Cardomom Pods
1 palm full of Cloves
1 Tbsp of Black Pepper
10 bits of Liquorice Root
Fresh ginger root
Milk
Water
Honey/Sugar/Pure Maple Syrup
- Remove the Rooibos Tea from their sachets.
- Add the Cassia Bark.
- Individually blend the Star Anise, green Cardomom Pods and Cloves in a blender.
- Grind the Black Pepper Corns or you can add them whole.
- Add the Liquorice Root
This is your chai blend.
To make a cup:
- Place half a cup of milk and half a cup of water into a pot.
- Add one Tbsp of chai mix.
- Depending on how much you like ginger, next add the ginger root. I am a bit of a ginger fan, for one cup I add a 5cm piece of ginger.
- Turn the heat to medium and allow the tea to heat slowly. By slowly heating the chai it will allow more of the flavour to be extracted from the spices and ginger. It will take 5-10 mins. Be patient it is well worth the wait.
- Remove the pot from the heat just before the mix boils. Allow to stand for 5 minutes.
- Strain and pour.
- Add sweetener.
- Enjoy!
You can substitute the Rooibos tea for Dandelion Tea, the Black Peppercorns for Cayenne Pepper. From past experience I have learnt that you do not need very much Cayenne Pepper at all. For this 750g quantity you can add 1 to 2 tsp of Cayenne Pepper depending on how much bite you would like it to have. Don’t forget you also have the strength of the ginger.
Benefits of each spice.
Cassia Bark: A cheaper and less refined alternative to Cinnamon sticks. Will benefit people with flatulence and indigestion.
Star Anise: Remedy for indigestion, colic and rheumatic conditions.
Cardamom: Aid for digestive disorders, teeth and gum infections, sore throats and lung congestion. Helps to break up the mucus forming qualities of milk.
Cloves: Beneficial for bacterial infections and digestive complaints. Interesting fact: You can lay a couple of cloves on your stove hotplate (temperature on low) to rid your house of any unpleasant smells.
Black Pepper: A component of black pepper can increase absorption of selenium, vitamin B and beta-carotene.
Liquorice Root: A herbal remedy for coughs.
Ginger: Benefits low metabolism, low energy, detoxifying and nausea.
This might seem difficult and fiddley, but it is actually quite simple and fun. You will feel a real sense of accomplishment.
Have fun chai lovers,
Amara
Instructor
Australian School of Meditation and Yoga
