Ayurveda Tip #11: Fall in Love with Chai Tea. Home-made Chai is one of my absolute favorite things. Ayurveda looks at substances according to their qualities. The quality of tea itself is astringent and dry. However, when we make chai we mix tea with milk and spices that mitigate the drying effects and helps us digest the milk. An added bonus are the warming effects the spices hold for the winter season.
Chai helped me get off the coffee-go-round. As someone experiencing an adrenal disorder, the “fake energy” of coffee was hurting me. I didn’t want to let it go—I’m Mexican, I started drinking Café con Leche at the age of 7. My identity was so attached to the coffee I convinced myself I couldn’t live without it.
As my health worsened, it became a quality of life question. It was hard to accept that my body would never find a space for healing if I kept up my coffee addiction.
Then I became the kind of person who sometimes drinks coffee for pleasure. 2021 is the year I will (slowly) release my attachment to caffeine altogether. There’s incredible power in choosing our deeper truth. A coffee addiction has helped me see the power of our habits and the ability to make conscious choices. Even our habits can evolve into real world expressions of our soul. Sit with that for a minute. Your habits are an expression of your soul purpose.
Are your habits aligned with your deeper truth? Seriously, I'd love to know. Email me, FB me, or send a smoke signal.
BTW, Here is my favorite Chai Tea recipe, it's the closest I've found to the chai I had in India years ago…I hope you enjoy it as much as I!
2 inch piece fresh ginger, cut into thin rounds 2 cinnamon sticks 2 tsp. Black peppercorns 10 whole cloves 6 cardamom pods 6 pinches whole fennel seed 6 cups cold water 6 tsp. of Darjeeling Looseleaf Tea or 6 bags 2 cups milk (nut or hooved animal) ½ cup (packed) golden brown sugar, coconut sugar, honey or sweetener of your choice.
Combine first 6 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water, bring to a boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently for 10 minutes. Add milk and sugar, gently warm to desired temperature (do not boil). Remove from heat. Add tea and steep 5 minutes. Discard tea bags. Strain chai into teapot and serve hot. Best when fresh or just boil spice in water for 10m, strain and keep in fridge.
Then warm and add tea/milk when ready to drink.
*Still delicious without caffeine! Use same amount of spice, but adjust liquid. Use 4 cups of water and 1 ⅓ cups of milk (or to taste).
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