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Ayurvedic Cooking: Delicious, Cooling Mint Chai

Enjoy this cooler version of chai, which is normally a bit too hot for summer! 

½ tsp fresh ginger, chopped fine
3 pinches powdered ginger
3 pinches ground cardamom
1 stick cinnamon
2 pinches nutmeg powder
1 tsp coriander seeds
1 tsp cumin seeds
½ cup fresh mint leaves or 1 tbsp dried mint
3-4 whole cloves
3 cups water
1 cup milk

Boil the water and add the tea, spices, and milk. Simmer for a few minutes. Strain and serve.
Good for vata, pitta, and kapha doshas. Serves four. 

Source: Ayurvedic Cooking for Self-Healing, by Usha Lad and Vasant Lad