Hello beautiful souls,
Many of you asked about the chai we shared during the retreat, so I wanted to send through the recipe. Sticky chai is wonderfully fragrant and grounding, Its a cup of ‘presence’ with spices that gently warm the body and support digestion.
In Ayurveda, spices such as cinnamon, cardamom and ginger are often used to awaken the digestive fire (agni) and bring balance to the system. A tiny pinch of black salt can also be added to elevate flavour and support digestion.
Sticky Chai
Ingredients (for the chai blend)
• 1 cup loose leaf black tea (Assam works beautifully) Or you can use a half cup of dandelion root, to support your liver.
• ⅓ cup raw honey or preferred sweetener
• 6 green cardamom pods, lightly crushed
• 1 cinnamon stick, crushed
• 3 cloves
• 2 star anise
• 6 black peppercorns
• 1–2 tsp freshly grated ginger (or ½ tsp ground ginger)
• ½ tsp nutmeg
• 1 tsp vanilla extract
• small pinch black salt
Optional: a small strip of orange peel.
Method
- Lightly crush the cardamom pods, cinnamon, cloves and peppercorns using a mortar and pestle.
- In a bowl, combine the loose leaf tea, crushed spices, grated ginger, honey, vanilla and the pinch of black salt.
- Mix gently until the tea leaves and spices are coated with the honey and become slightly sticky.
- Transfer to a jar and allow the mixture to rest for at least 12–24 hours so the flavours infuse.
To brew
- Place 1 heaped tablespoon of sticky chai in a small saucepan.
- Add 1 cup milk, or half milk and half water. I use tiger nut milk and coconut, half half.
- Bring gently to a simmer and cook for 3–5 minutes. Do not boil.
- Strain into your fav’ cup and enjoy.
May each cup bring warmth to your body, clarity to your mind and steadiness to your heart.
With love,
Bry and Lis