Ayurveda chai in cup

Our body is full of spaces according to Ayurveda. These spaces, called Shrotas, are the channels through which nourishment and energy are delivered to our cells and though which toxic waste is eliminated.

During the winter the cold makes our Shrotas shrink and this can lead to poor absorption of nutrients and poor elimination of poisonous toxins.

This is a good time to help keep your body channels as open as possible and clear of toxins, through purification treatments such as Panchakarma.

Also, try our chia recipe below. This chai is not only nourishing but the spices will help warm, open and detoxify those Shrotas, as well as improve your circulation.

Ingredients (for 2 large cups)

  • 12 cardamom pods
  • 6 cloves
  • 4 black peppercorns
  • 1 to 1.5 cinnamon sticks
  • 1 cm fresh ginger, grated
  • 1.5 large cups organic, non-homogenised whole milk
  • 1 large cup water
  • 2 bags organic Assam or Darjeeling tea (or any black tea)
  • 4 teaspoons organic raw sugar (maple or date syrup are tasty alternatives)


  • Crush up the cardamom, cloves, and peppercorns and cinnamon sticks using a coffee/spice grinder (the ones using blades work best for this).
  • Pour the milk and water into a saucepan and heat the liquid.
  • Add the crushed spices along with the grated ginger
  • Bring to the boil and boil for a minute or two.
  • Remove the pan from the heat, add the tea bags and cover with a lid.
  • Let the tea steep for about 10 minutes.
  • Take out the tea bags and warm up the chai a bit.
  • Take off the heat and strain the chai into cups.
  • To each cup, add 2 or more teaspoons of sugar or syrup to taste.