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Masala Chai by Anya Devi

Over the past ten years of traveling and living in India, I have tasted many variations of "chai" tea. All styles of chai seem to have one common theme — lots of fresh ginger! In Ayurveda, ginger is used in many recipes and decoctions, as it is very warming t the body. Ginger is excellent for indigestion, sore throat, colds/flus, arthritis and even heart disease. It is considered the most sattvic of all spices.

Preparing chai tea has been a sadhana for me and an art form as well. I make it slightly different each time. My chai mentor, an American yogi, calls chai tea the "ultimate Tantric experience for the taste buds". Experiment, have fun, and share this recipe with all. Namaste’

4 - 5 cups water
3 - 4 cups organic milk or
vanilla soy milk
1/2 cup thinly sliced
fresh ginger
1 Tbsp cardamom pods
1 tsp whole cloves
1 tsp fresh grated whole
nutmeg
1/2 tsp star anise or anise seeds
2 cinnamon sticks
Maple syrup or succanat
6 –8 servings

Bring water and ginger to a boil for 5 minutes. Then add Masala spices and simmer for 10 minutes. Add milk or soymilk and turn to med-high. Bring to a frothy rolling boil, then turn down and simmer for another 10 minutes. Turn off, and add desired sweetener to taste. Let sit for 10 minutes and then strain out spices. For best results use all organic ingredients and lots of love! Be creative with your chai—one can also add a touch of vanilla, or mint, black or mate’ tea.

Anya Devi is a massage therapist, specializing in Thai Massage, as well as a certified Yoga teacher. Anya is also a professional dancer in both classical Indian and Flamenco dance.

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