This is the chai recipe given to me by an Ayurvedic doctor from Pune, India. He would visit Sydney regularly to give courses and I was lucky enough to attend several of them.
His chai recipe is not dependent on ratios, just the ingredients. Mix them to your own taste preferences. The best way is to make a small jar of chai blend, and then use the mix to make your morning cuppa.
Dr. Kilkani’s Ayurvedic Chai
Make your Chai blend with
pippali pepper (leave out if you can’t find it)
black tea (optional)
You can use whole or powdered spices. Store the mix in a jar.
If this is your first time making a chai mix, use lesser amounts of powdered ginger, turmeric, cloves and black pepper; medium amounts of nutmeg; and larger amounts of cinnamon, coriander and cardamom. Over time, you will find your own balance.
When you make your chai, you will require more of the Chai blend if it has whole spices in it than if you used all powders. Use your judgement for your own taste preferences – I use about 1 Tblspn per serve, but others use a couple of tspns.
Make your chai by brewing up to a Tblspn of your mix per serve (according to taste) in some hot water in a saucepan on the stove. Use about double the amount of hot water to required amount eg. 2 cups of water for 1 cup of chai. Allow to boil for 5 minutes. Add 0.5 – 1 cup of milk and a half tspn of ghee per serve, and jaggery to sweeten. Simmer again for up to 5 minutes, watching that it does not boil over. Strain and serve.