The Ritual of Chai: A Cup of Grounding and Warmth

There’s something sacred about the act of making chai from scratch - the sound of cardamom pods cracking under your fingers, the earthy scent of cinnamon and clove rising with the steam, the way the whole ritual asks you to slow down and be present. The smells are just divine, and when made with warm milk, it is so grounding and comforting.

In Ayurveda, this is more than a drink. It’s medicine for the soul. When I travelled to India, about 15 years ago, I will never forget the random stop offs to drink some Chai on the sides of the road. Super thick and creamy, and deliciously sweet, to help cool and soothe the pitta so predominant in the hot indian summers. It's medicine for the soul and warms from within, stokes agni (our inner fire), and grounds us during the cooler, drier months when our bodies crave comfort and steadiness.

Below is my go-to recipe for a deeply aromatic, heart-soothing cup - one that brings warmth to the body and calm to the mind.

Masala Chai Recipe (Serves 2)

Ingredients

• 1½ cups water

• 1 cup milk (or your favorite plant milk — oat or almond are lovely)

• 2 tsp loose black tea (Assam or Darjeeling work beautifully)

• 1½–2 tsp raw sugar, jaggery, or honey (add honey only after boiling)

Whole spices

• 3 green cardamom pods, lightly crushed

• 1 small cinnamon stick

• 3–4 whole cloves

• 4–6 black peppercorns

• ½ star anise

• ½ inch fresh ginger - grated

• (Optional) a pinch of fennel seeds or nutmeg for extra depth

  
  

How to Make It

1. Simmer the spices.

   Add 1/2 a cup of the water, spices, and ginger to a small pot and bring to a gentle boil. Let it simmer for 5–7 minutes with the lid on, this intensifies the release of the aromatic spices and oils.

2. Add the rest of the water & tea.

   Stir in the black tea (you could also add a couple of roibos teabags if you like to go caffeine free) and continue simmering with the rest of the water for another 2–3 minutes. This step is where the magic happens - the tea and spices begin to merge, creating that rich golden hue and an incredible aroma.

3. Pour in the milk. Add your milk and bring it to a slow boil once or twice, keeping an eye on it so it doesn’t overflow. This deepens the flavor and gives chai its creamy texture. Whole cream top milk is the best for this in my opinion.

4. Sweeten and strain. Turn off the heat, add your chosen sweetener, and strain into two cups.

Enjoy, saviour and be present and mindful with each and every sip. Maybe even invite a friend over to enjoy a cup with you.

Love Emma xox