Liquid Love: Chai Tea Recipe Warms and Stimulates
Liquid Love: Chai Tea Recipe Warms and Stimulates
Sipping a good cup of tea is an easy meditation, isn’t it?
When you include milk, cream and/or honey in your tea preparation, you’ve got rich support for your deep vital energy–your Ojas.
Spicy masala chai boosts your circulation and supports digestion of denser nutrients that replenish Ojas, like the fats and proteins found in dairy.
Try one of these Ayurveda chai tea recipes to calm your nerves, warm your bones and boost your energy!
Learning to make your own fresh tea with a radiant palette of vitalizing spices is easy. Just follow this Ayurvedic recipe to brew up a healing spice water. Masala Vellum tastes so great, and will warm you from the inside out!
Then, if you choose, include black tea and sweetener for a vibrant traditional cup. You’ll soon be serving steaming of Masala Chaya–the delicious spiced tea of India.
Catch a whiff of the complex and stimulating aroma, and you’ll want to share this deliciousness with someone you love–especially yourself!
The enormous value of spices for mental, emotional and physical healing cannot be measured! Although many have tried. although Some spices–like Black Pepper from Kerala, South India–were worth more than gold by weight in earlier days of spice trading. Tea-making is time-honored in many cultures, so take a few minutes to fully enjoy preparing and drinking a cup of tea. The subtle satisfaction and relaxation will permeate your whole being.
Sipping a good cup of tea is an easy meditation, isn’t it?
When you include milk, cream and/or honey in your tea preparation, you’ve got rich support for your deep vital energy–your Ojas.
Spicy masala chai boosts your circulation and supports digestion of denser nutrients that replenish Ojas, like the fats and proteins found in dairy.
Try one of these Ayurveda chai tea recipes to calm your nerves, warm your bones and boost your energy!
Learning to make your own fresh tea with a radiant palette of vitalizing spices is easy. Just follow this Ayurvedic recipe to brew up a healing spice water. Masala Vellum tastes so great, and will warm you from the inside out!
Then, if you choose, include black tea and sweetener for a vibrant traditional cup. You’ll soon be serving steaming of Masala Chaya–the delicious spiced tea of India.
Catch a whiff of the complex and stimulating aroma, and you’ll want to share this deliciousness with someone you love–especially yourself!
The enormous value of spices for mental, emotional and physical healing cannot be measured! Although many have tried. although Some spices–like Black Pepper from Kerala, South India–were worth more than gold by weight in earlier days of spice trading. Tea-making is time-honored in many cultures, so take a few minutes to fully enjoy preparing and drinking a cup of tea. The subtle satisfaction and relaxation will permeate your whole being.
The combination of ingredients delivers all six Ayurvedic tastes for balance and satisfaction.
Cardamom – relieves gas and stimulate appetite for life.
Cinnamon – boost digestion and regulates blood sugar.
Black Pepper – stimulates digestion and clears the mind
Clove – freshens breath, pain-reducing, and threatens bacteria
Dry Ginger – stimulates digestion and reduces body pain
Fresh Ginger – stimulates your overall circulation and encourages sweating.
Licorice – moistens tissues (best to avoid in most cases if you suffering high blood pressure)
Star Anise – protects from the flu.
Orange peel – brings an uplifting feeling
The combination of ingredients delivers all six Ayurvedic tastes for balance and satisfaction.
Cardamom – relieves gas and stimulate appetite for life.
Cinnamon – boost digestion and regulates blood sugar.
Black Pepper – stimulates digestion and clears the mind
Clove – freshens breath, pain-reducing, and threatens bacteria
Dry Ginger – stimulates digestion and reduces body pain
Fresh Ginger – stimulates your overall circulation and encourages sweating.
Licorice – moistens tissues (best to avoid in most cases if you suffering high blood pressure)
Star Anise – protects from the flu.
Orange peel – brings an uplifting feeling
Masala Vellum
Ingredients:
Produce
8 1” diameter thin slices fresh ginger, julienned fine (VPK-)
Dry Spices (see photo, clockwise from top)
5 whole cloves (VK-)
5 whole green cardamom pods (VK-)
1 teaspoon crushed dry ginger (VK-)
5 whole black peppercorns (VK-)
1/2 teaspoon dry granulated orange peel (PK-)
1 teaspoon cinnamon chips (not powder)
1/2 teaspoon dry licorice root chips
2 whole star anise pods
Liquid
1 quart (4 cups) pure water
Preparation:
Heat water in non-reactive (enamel, stainless steel) sauce pan. Cover with a lid placed slightly ajar.
Wash and cut ginger into thin coins to break long fibres, then into small, thin julienne strips. Add to pot. Turn heat down to a medium simmer once a boil is reached, lid ajar.
Crush whole spice ingredients in a mortar and pestle or suribachi. (If you don’t have these kitchen implements, place the whole spices in a sturdy plastic bag and crush with a heavy rolling pin.)
Crush one spice at a time so you can monitor and adjust how well each is crushed.
Add all crushed, dry spices to water. Place lid on pot, and turn heat down to simmer. Simmer for 10-15 minutes. Turn off heat. Strain.
Serve:
Recipe makes almost 1 quarts. Serve hot in small cups when the weather is chilly and damp. Stir in honey (K-) as desired.
Especially good to support the digestion and blood sugar stability after a heavy meal, or with a creamy dessert.
Masala Vellum
Ingredients:
Produce
8 1” diameter thin slices fresh ginger, julienned fine (VPK-)
Dry Spices (see photo, clockwise from top)
5 whole cloves (VK-)
5 whole green cardamom pods (VK-)
1 teaspoon crushed dry ginger (VK-)
5 whole black peppercorns (VK-)
1/2 teaspoon dry granulated orange peel (PK-)
1 teaspoon cinnamon chips (not powder)
1/2 teaspoon dry licorice root chips
2 whole star anise pods
Liquid
1 quart (4 cups) pure water
Preparation:
Heat water in non-reactive (enamel, stainless steel) sauce pan. Cover with a lid placed slightly ajar.
Wash and cut ginger into thin coins to break long fibres, then into small, thin julienne strips. Add to pot. Turn heat down to a medium simmer once a boil is reached, lid ajar.
Crush whole spice ingredients in a mortar and pestle or suribachi. (If you don’t have these kitchen implements, place the whole spices in a sturdy plastic bag and crush with a heavy rolling pin.)
Crush one spice at a time so you can monitor and adjust how well each is crushed.
Add all crushed, dry spices to water. Place lid on pot, and turn heat down to simmer. Simmer for 10-15 minutes. Turn off heat. Strain.
Serve:
Recipe makes almost 1 quarts. Serve hot in small cups when the weather is chilly and damp. Stir in honey (K-) as desired.
Especially good to support the digestion and blood sugar stability after a heavy meal, or with a creamy dessert.
Masala Chai
Ingredients:
Grocery
1 tablespoon black tea (P-K-) (Assam tea is the best for chai, if you can get it!). If you’re avoiding caffeine, but want the astringent and bitter tastes of black tea, try using rooibos as a substitute (P-K-).
Liquid
1 quart (4 cups) Masala Vellum
1 cup milk – choose one: soy milk (K-) cows milk (VP-) almond milk (VP-)
Preparation:
Into one quart unstrained Masala Vellum, stir in one cup milk and 1 tablespoon black tea leaves.
Bring the pot to a quick boil until the milk froths at the top of the pot. Turn off heat and quickly remove pot from heat source. Cover pot with lid ajar. Let tea steep for 2 minutes. Strain.
Serve:
Recipe makes a bit more than 1 quart.
Serve hot in small cups with breakfast or for afternoon tea.
Stir in raw coconut sugar or other sweetener, as desired.
Masala Chai
Ingredients:
Grocery
1 tablespoon black tea (P-K-) (Assam tea is the best for chai, if you can get it!). If you’re avoiding caffeine, but want the astringent and bitter tastes of black tea, try using rooibos as a substitute (P-K-).
Liquid
1 quart (4 cups) Masala Vellum
1 cup milk – choose one: soy milk (K-) cows milk (VP-) almond milk (VP-)
Preparation:
Into one quart unstrained Masala Vellum, stir in one cup milk and 1 tablespoon black tea leaves.
Bring the pot to a quick boil until the milk froths at the top of the pot. Turn off heat and quickly remove pot from heat source. Cover pot with lid ajar. Let tea steep for 2 minutes. Strain.
Serve:
Recipe makes a bit more than 1 quart.
Serve hot in small cups with breakfast or for afternoon tea.
Stir in raw coconut sugar or other sweetener, as desired.
with care,
with care,
This is the best chai I’ve ever had!