Spiced Milk or Chai
Kapha Season Spiced Warmth
As winter starts to give way to spring, we are still feeling the
lingering effects of the cold, damp season. In Ayurvedic medicine, this is called Kapha season, when the elements of water and earth are the strongest. We see this with the melting snow as it saturates the earth which becomes full, cold, damp and heavy.
It is said that the effects of the seasons build and accumulate in our bodies in much the same way as they do in the earth. As this season comes to a close, we may also feel cold, full, damp and heavy. A perfect drink for reducing the effects of the season is a favorite called spiced chai.
The spices used are warming and drying. They help to reduce mucus which is a byproduct of this heavy damp build-up in our bodies. Boiling the milk also reduces its mucus-producing effect and makes it more digestible. Using black tea can be that little boost of added energy in the mid-morning or mid-afternoon, but it's best to leave it out at night and just use the spices. 1 % milk can be used if you are trying to take less fat. Enjoy!!!
You will need the Following Spices.
5 Black Pepper corns
1 Cinnamon stick
5 green Cardamon pods
pinch of Ginger Powder/ or a small piece of fresh ginger
What You Do:
Boil 3 cups of organic milk and remove from heat, then add the above spices and some loose black tea (one teaspoon of darjeeling is good), let steep for several minutes.
Pour through a strainer and add raw sugar to taste.
(If you don't want to have the caffeine, you can make it without the tea as spiced milk)