Chai Tea Spice Mixture

Anyone who has played music with me knows that you won’t come to my home without being offered at least a cup of tea. In my world, sharing food and drink with others is a really important way of connecting and acts as a wonderful conduit through which to build a relationship – especially one that involves music! One of my favourite teas is a recipe my cousin, Kelcey, gave me. As I learned more about Ayurveda, I’ve customized it, almost beyond recognition, but the original version is still a wonderful way to keep your body warm during the fall and winter.

In addition to making tea from it, I also sometimes use it in oatmeal, in a crumble with fall fruits like apples or plums, or with baked squash. I’ve also put it in small jars and given it away in lieu of Christmas cards. 

Chai Spice Mixture Recipe

3 Tbsp ground ginger
1/2 Tbsp clove powder
1 tsp black pepper powder
1 Tbsp cinnamon powder
1 Tbsp cardamon powder
2 cups of black, green or rooibos tea
2 cups of milk or milk substitute
3/4 – 1 tsp Spice Mixture or to taste
Honey or sweetener to taste

These spices are generally warming, so they’re perfect for Vata and Kapha types; in fact, Kapha types can increase the black pepper if you prefer. If you have Pitta-type digestion (sensitive), you can reduce the amount of cloves and black pepper or eliminate them entirely, as they’re both super heating. 

Would you like to know which type you are? Find out here.