WARMING SPICES · RECIPE
Chai Masala
A traditional spiced tea from Indian culinary and Ayurvedic traditions, viewed through the lens of Traditional Chinese Medicine.
Chai Masala holds a certain wisdom in its aromas and flavours. From a Traditional Chinese Medicine perspective, the warming, aromatic qualities of these spices are traditionally associated with supporting digestion. For people who experience discomfort around eating, a warm cup of chai can be a comforting part of their routine.
Ingredients
- 4 whole cloves
- 3 cardamom pods, lightly crushed
- 2 thin slices fresh ginger
- 1 star anise
- 1 small cinnamon stick
- 1½ cups water
- ½ cup whole milk
- 1 black tea bag
- ½ teaspoon honey, if desired
Method
- Combine the water, cloves, cardamom, ginger, star anise, and cinnamon in a small saucepan.
- Bring to a boil and gently boil for approximately 7 minutes.
- Reduce to a simmer, then add the milk and black tea bag.
- Simmer for another 3 minutes.
- Strain into a cup, add honey if desired, and enjoy warm.
A TCM Perspective
In Chinese dietary traditions, ginger, cinnamon, cloves, cardamom, and star anise are associated with warming and aromatic qualities. These ingredients are traditionally used in preparations intended to bring warmth to the digestive system.
Whole milk adds richness and helps carry some of the fat-soluble aromatic compounds in the spices. Other milks may be used according to dietary preference, although the flavour and texture will vary.
This is a culinary recipe, not an individualized herbal prescription. Individual dietary needs and tolerances vary.