ayurvedic chai: how to make masala chai for your dosha.
masala chai and ayurveda are best friends. both originate in india, both have huge health benefits, and both hold a very special place in my heart.
i have been incorporating chai into my morning routine instead of coffee. while chai still has a little caffeine, i feel much clearer, open hearted and less jittery.
chai can also be an amazing part of an ayurvedic morning routine, especially if you customize the spices to your dosha.
what is masala chai?
in america, when we order a chai tea, we are ordering masala chai. the word chai translates to ‘tea’ so when you order chai tea, you’re ordering tea tea!
masala chai originates for india. it’s an indian spice and tea mix brewed in milk. it’s enjoyed all throughout the day, but i love it as a morning ritual.
what is ayurveda?
ayurveda is the oldest healthcare system in the world. it originated in india, and is referred to as the sister science of yoga.
ayurveda states that everyone has a certain constitution of elements in them, and those elements make up the three doshas (kapha, pitta and vata). we all have different levels of the doshas within us, and health problems occur when they get out of balance. you can rebalance your doshas through diet, exercise, self care and lifestyle changes.
totally new to ayurveda? read my beginners guide here.
the basic masala chai recipe.
at the base of every chai recipe, there are few main ingredients.
black tea. it wouldn’t be chai tea without tea! black tea is the support system for the rest of the spices. it also gives it a caffeine boost. it pacifies pitta and kapha, but aggravates vata.
green cardamom pods. green cardamom has a brighter flavor than the black seeds. it’s an essential part of masala chai, and has many health benefits. it pacifies all three doshas.
cinnamon. when i drank chai for the first time, cinnamon was the first flavor i identified. lightly sweet and spicy, you can’t go without it. it pacifies kapha and vata, but aggravates pitta.
fresh ginger. ginger brings and ton of brightness to an otherwise heavy spice mix. i find that fresh grated ginger is much better than powdered or dehydrated for chai. although spicy, it does not aggravate pitta. it pacifies all three doshas.
black peppercorns. black pepper brings the essential spiciness to masala chai. the whole black peppercorns are preferred to table pepper. it pacifies vata and kapha, but aggravates pitta.
cloves. some people really dislike cloves in their chai, but i love it! it bring a dark, musky flavor that balances some of the brighter notes. try out making your own spice mix with it to see how you feel. it pacifies vata and kapha, but aggravates pitta.
how to prepare masala chai
preparing chai is super simple.
place all spices and tea into a mortar and pestle, and grind until cardamom pods open.
pour 12 oz of water into a small pot (if you are really into chai, you can get this chai pot).
grate ginger into the water, and bring it up to a simmer.
add tea and spice mix, and simmer until you reach your desired taste and color. i tend to go 6-8 minutes, and i prefer a super spicy chai.
add your preferred nondairy milk and sweetener, and bring it back up to a simmer.
strain your chai into your favorite mug.
chai for kapha
good news! chai is the perfect drink to balance kapha. since an excess of kapha requires spicy, astringent and bitter foods to balance it out, a super spicy chai is a great morning ritual instead of coffee.
here’s a fantastic chai recipe for balancing kapha:
3 tbs black tea
1 tbs grated ginger
10 cardamom pods
5 cloves
7 black peppercorns
1 whole cinnamon stick
the downside here is that kapha is aggravated by milk, nondairy or otherwise. it’s best to stay with almond or rice milk, which are okay in moderation for kapha’s, since the rest of the chai spices reduce kapha, i wouldn’t be too worried about a little nondairy milk. if you want to indulge, oat milk is by far the best in chai, but it does raise kapha.
similarly to milk, sweeteners can aggravate kapha. if you’re not vegan, honey is the best sweetener to use. if you’re vegan, try to use as little sweetener as possible. i personally only use one teaspoon of maple syrup in my morning cup.
chai for vata
the vata pacifying qualities of chai make it a great drink if you are feeling imbalanced. if you have a vata mind-body constitution, having chai as a morning ritual can be a great way to ground in the morning.
the main issue with masala chai for vatas is the caffeine. vata types should only consume caffeine in small quantities. you may want to experiment with decaffinated black tea, or possibly brewing only the spices.
here is the perfect masala chai for vatas.
1 tbs black tea
1 tbs grated ginger
10 cardamom pods
5 cloves
7 black peppercorns
1 cinnamon stick
vatas can get away with drinking most kinds of nondairy milk, so pick your favorite! sunflower, oat and hemp milk pacify vata the most, but stay away from macadamia.
chai for pitta
chai is tricky for pitta types, since almost all the ingredients aggravate it. masala chai should only be consumed occasionally as a treat, or made to be less spicy. you can achieve this by adding less spice mix or reducing the steep time.
this is a great chai variation for pitta dosha.
2 tbs black tea
1 tbs grated ginger
10 cardamom pods
2 cloves
2 black peppercorns
1 whole cinnamon stick
10 fennel seeds or 1 star anise pods (these add sweetness and balance pitta).
all milk is great to pacify pitta! your chai should be on the creamier, less spicy side. you can get away with full fat coconut milk if you would like. pittas can use any sweeteners besides honey or white sugar. maple syrup is great!
go forth and make amazing chai! if you make this recipe make sure to tag me on instagram @looseleafsoul
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