Updated: Jul 13
Around the The Sattva Centre community, my husband's chai tea is well known and very much a point of enjoyment and nourishment after our classes and events. Parry's chai tea is made with traditional influence from his home country in Punjab, India. The spice flavour profile of cardamom, clove, fennel and ginger are wonderful digestive aids and with the warm milk, the tea as whole deeply soothes and grounds an aggravated Vata dosha. Be mindful to have this drink earlier in the day as the chai leaves do contain a small amount of caffeine and may hinder sleep if had too late in the afternoon/evening.
WHAT YOU WILL NEED
2-3 tbsp Chai Patti (Chai Leaves)
2 pinches of Chai Masala (blended Cardamon Pods & Cloves together equal amount, you can make this in bulk and store in a jar for future use)
I tsp fennel seeds
Thumb-sized piece of fresh ginger, grated
1 cup water
3 cups whole milk
2-3 tsp jaggery (unrefined cane sugar)
On a medium/high stove setting, pour the water in a medium sized saucepan and bring to a low simmer.
Add chai masala, chai patti (tea leafs), fennel seeds, ginger & jaggery, stirring until combined.
Bring it to boil until the spices become aromatic (1-2 minutes).
In another saucepan, add the milk.
Take the saucepan with the spied chai liquid and using a strainer, pour the liquid over and into the milk.
Bring milk to boil, constantly stirring so that the chai doesn't stick to the bottom of the pot or split. Once it's boiling, turn the stove off and immediately take the chai off of the heat.
Pour into cups or mugs and enjoy! This chai goes so well with our many yummy recipes on our Sweets & Snacks page, check them out!
With love and light,
T & the big man himself, Mr Parry x
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