Ginger and soya milk chai

Ginger and soya milk chai

By
From
Eat Right For Your Body Type
Makes
1
Photographer
Lisa Linder

This tea is great for kapha and vata (who can also use cow’s milk) as it is warming, especially in cold months. I have made my spiced Indian tea with soya milk for several years now, as I had decided to avoid dairy to see how it affected my well-being. Although I now drink some dairy, I prefer the taste of soya milk. Those with a pitta imbalance can also have an occasional cup.

Ingredients

Quantity Ingredient
350ml water
120ml unsweetened soya or rice milk
3 black peppercorns, (pitta omit)
8 green cardamom pods, lightly bashed to open the husks
small pinch green fennel seeds
1cm cinnamon shard
3 thin slices fresh ginger
1 black tea bag, (you can use green tea if you wish)
honey, to taste
or jaggery, to taste
or agave nectar, to taste
or raw cane sugar, to taste

Method

  1. Heat the water, milk, spices and ginger in a medium saucepan. Once it comes to the boil, turn the heat down to low–moderate and simmer for 20 minutes or until the chai reduces down to about one large cupful. Be careful as the milk can easily rise and boil over, but a low temperature should prevent this.
  2. Add the teabag and let it brew for 1–2 minutes or until it is the strength you like. Strain into your cup and sweeten to taste.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again