CHAI with Star Anise / The Ayurvedic Vegan Kitchen
The health-promoting spice blend in this traditional ayurvedic tea is a nautral digestive-aid extravaganza. Chai is delicious, stimulating, and energizing, and it also warms your heart and soul.
Balances vata, pitta, and kapha
1/ 4 cup cardamom pod or cardamom seeds
1/ 4 cup dried licorice root or anise seeds
1/ 4 cup cinnamon chips (see Note) or 4 (3-inch) cinnamon sticks
1/ 4 cup coriander seeds
2 tablespoons whole cloves
2 tablespoons black peppercorns
1 tablespoon fennel seeds
1 cup water
1 (1-inch) piece fresh ginger, cut into thin slices (omit for pitta)
1 teaspoon Spice Mix
1 to 2 tablespoons Almond Milk or prepared vegan milk of your choice
1 teaspoon maple syrup or brown rice syrup
1/ 8 teaspoon ground nutmeg (optional)
To make the spice mix, combine all the ingredients in a jar.
To make the chai, bring the water and ginger to a boil in a medium saucepan. Add 1 teaspoon of the spice mix. Decrease the heat. Simmer for 10 to 15 minutes. Strain the tea into a cup. Stir in the vegan milk, maple syrup, and optional nutmeg.
Note: Cinnamon chips are available in the bulk spice section of some natural food stores, or they can be purchased online.
Mocha Chai (balances vata and kapha, increases pitta slightly):
Before adding the Almond Milk, stir in 1 teaspoon of cacao powder or carob powder. Add 2 teaspoons of the maple syrup.
Caffeinated Chai (increases vata and pitta, decreases kapha): Before adding the Almond Milk, add 1 tea bag of organic black tea, green tea, or
yerba maté. Let the tea steep for 5 to 7 minutes. Remove and discard the tea bag.