That smell…taking a deep breath and all the spices in my chai - spicy ginger, soothing cinnamon and exotic cardamom combine to lift even the rainiest of autumn days.
As autumn arrives and the leaves start to turn, we feel it differently. For some of us, the change in the air means fluffy socks, warm jumpers, and cosy evenings by the fire. For others, it can be more challenging, and finding small rituals that bring joy can make all the difference to your health and well-being.
These moments you take in your day allow you space to just be in the present moment, to slow down (and if you’ve read any of my thoughts before, you know how important this is), and enjoy the little things.
I am one of those who struggles with the longer nights and colder weather, so for me making chai is one of my favourite rituals, one that brings me comfort, memories of childhood, and helps me re-align with the season, so I’d like to share it with you.
Health Benefits of Drinking Chai
Chai (also known as masala chai) has a rich history in India, with many different versions drunk across the subcontinent. Like their food, chai is infused with wonderful spices that not only taste fabulous but also offer a host of health benefits.
This cultural wisdom offers us a peek into the world of Ayurveda, and I highly recommend reading about this amazing health system.
My recipe comes from both growing up in Kenya where it is called Kinyeji tea, and my time in India during my yoga teacher training. Feel free to experiment with spices to make this your own.
Kinyeji Chai
Makes two cups - or one big one!
2-3 teaspoons of black tea leaves (if you don’t have tea leaves, use tea bags)
1 ½ cups of filtered water
1 - 1 ½ cups milk (or your favourite dairy-free alternative - I like oat)
1” piece of fresh ginger
4 green cardamom pods
2 cloves
1 star anise (optional)
3 black peppercorns
1 cinnamon stick (or ½ tsp ground cinnamon)
1-2 teaspoons demerara or coconut sugar
Pinch of salt
If you have a pestle and mortar, pop the cardamom pods, cloves, star anise and peppercorns into it. Grate the ginger into it and crush roughly to mix the spices together and split the cardamom pods. If you don’t have a pestle and mortar, you can use a spice grinder or simply a bowl and the back of a spoon.
Put all the spices including the cinnamon stick, and the tea leaves into a pan and add the water and salt. Stir well and bring to the boil, then allow to simmer for 5-10 minutes to allow the spices to infuse with the tea.
Add the milk and sugar and bring back to a gentle boil until the chai is a lovely rich brown tea colour.
Strain into cups and enjoy!
Optional variations:
Lemongrass
Tulsi
Fennel seeds
Rose syrup/water
Remember to take a few moments as you sip your tea to sit back and find a moment of joy.
Ilona Coryndon Burns
Yoga Instructor
Nutritionist
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