– cinnamon sticks (for the bones)
– ginger (i use the root itself – supports the agni or digestive fire)
– green cardamom pods (supports the colon)
– cloves (for the nervous system)
– whole black peppercorns (for the blood)
– if you want add star anise (reduces flatulence and aids in digestion)
– either red roibois (for no caffeine) or black tea
– organic milk (cow, goat, almond, hemp… whatever tickles your fancy)
– put about half a palm full of each ingredient into a pot w 2 large (4 small) cinnamon sticks
– add 8 cups of water (you’ll be making a few days worth of the masala mix)
– Bring to a boil and boil the spices for 15 minutes
– Let the mix settle, then put in the tea bag for 2 – 5 minutes to catalyze the ingredients
– Strain into a pitcher to store the mix in the fridge
** When you want a cup of chai, use 1/2 to 1 cup of the chair mix with 1/2 a cup of your milk. Reheat the combination (if you are using cow/goat milk – do not boil), add honey to sweeten (honey is a warming sweetener) and ENJOY!!!
I make this recipe twice a week and we have a cup of masala chai pretty much everyday. It’s warming heavy nourishing qualities are perfect to balance the qualities of the fall-winter transition (mobile/erratic, light, cold, dry, rough).
Have a wonderful week!
Mona teaches Ayurvedic Yoga at the Janati Yoga School in Kingston Ontario, where she lives with her wonderful husband, their enthusiastic dog, and ninja kitten. When she’s not teaching, practicing or talking about yoga, you might find her enjoying a good meal, kayaking, climbing a mountain in Ireland, or zip-lining over a forest in Costa Rica, Roatan, or Whistler BC.