This last stretch of winter calls for a warm cup of homemade chai tea! See this throwback from last October for recipe details:
We were lucky to host CFM vendor and local practitioner and educator, Sapna Punjabi-Gupta on Saturday, October 6th, for a cooking demonstration in celebration of Ayurveda Awareness Month and Vegetarian month!
Sapna is the owner of Naivedhya; she teaches workshops and lecture series, she offers consultations and Youtube Instructionals, hosts grocery store tours, and sells her own line of Ayurvedic spices. Her work ingrates the ancient wisdom of Ayurveda with western nutritional science to make it practical for the modern living.
Learn More: https://mailchi.mp/ab08fecb76ef/today-is-a-wonderful-and-special-day-1277805
Sapna’s Spiced Chai
Serving – 1
Ingredients
1 cup water (8 oz)
1/3 cup whole milk or non-dairy milk such as almond/soy/coconut milk
1 teaspoon Indian Black Tea *
Spices **
2 thin slices of fresh ginger root (about ½ inch)
1 whole green cardamom pod
Directions
- Boil water in a small pot.
- Gently grind the spices in a mortar pestle and add to the water while it is getting ready to boil. Allow the spices to boil with the water for a good 1 minute.
- Add the loose black tea and boil for another 1-2 minutes.
- Add whole milk and allow all the ingredients to cook to a rolling boil.
- Strain the Chai with a fine mesh tea strainer. Add sweetener of choice and serve hot.
Sweeteners – I use organic cane sugar to my Chai. If you are using honey, NEVER add it to the Chai while it is cooking and expose it to direct heat. Stirring some honey to your cup of chai before drinking is fine.
*My favorite black tea is either Darjeeling or Assam tea from India. During winter, add tulsi (holy basil) leaves or use tea variety with added tulsi in it.
** Spices in the tea should vary depending on season. The above spices are perfect for fall season.
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