Indulge your senses this winter

Indulge your senses on all levels with a pot of warming masala chai. Forget the fluffy, half-fat, skinny, sweet latte imposters - they are a far cry from the Ayurvedic spices of traditional, sattvic chai. If you've travelled in India or Sri Lanka, you might recall sipping hot, spiced tea from a chaiwalla's earn on the streets.

Chai concentrate is a contemporary take on the traditional recipes that allows us to partake in the goodness of the spices in an instant-ish way 

Masala chai concentrate

  • 5 cups water

  • 12 green cardamon pods, crushed

  • 8 whole black peppercorns

  • 8 whole cloves

  • 4 cinamon sticks

  • 4 in piece of fresh ginger, sliced

  • 2 whole star anise pods

  • 2 tsp ground vanilla bean or 4 tsp vanilla extract

  • 1/2 tsp ground nutmeg

  • 1 tsp allspice

  • 1-3 tsp coconut sugar

    Add all the above into a saucepan and bring to the boil

    Reduce heat to medium-low and add

  • 5 black tea bags - Rooibos works well too if you’re after a caffeine free chai

    Simmer for 20 minutes

    Remove from the heat and strain through a fine sieve to remove solids

    Pour into a clean glass bottle or jar and refrigerate (will last up to 2 weeks)

    To serve

  • Add 1/2 cup chai concentrate, water and 1/4 to 1/2 cup milk (cow’s, or plant-based) to your preference

  • Gently heat until warmed through (do not boil or the milk will split)

  • Pour into your favourite hug mug and savour

Masala chai

Ayurvedic spices to warm your senses and sooth digestion this winter.

Recipe taken from Eat Feel Fresh, plant-based Ayurvedic cookbook - Saharah Rose Ketabi

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