When the day is grey, cold, damp and blustery, we benefit from bringing in the opposite qualities, such as warth, stillness, cosiness, and even herbs and spices that are slightly drying. These aspects can all help to balance the Vata and Kapha doshas, which are more likely to become excessive during Winter. Towards the end of Winter especially, the heavy, sluggish and cold nature of Kapha means it’s time to add a generous amount of spice to foods and drinks! Try this classic chai recipe, which is great to sip from your favourite mug, or keep it topped up in a flask throughout the day, so you’re getting a nice big dose of warmth into your body. If you’re not sure what the ‘doshas’ are, click HERE.
- 2 cups water
- 1 tsp cinnamon
- 1 tbsp fresh grated ginger
- 2 cardamom pods
- 5 cloves
- Pinch of black pepper
- 1 cup milk of choice
- 2 tsp honey
- Add all the spices and water to a large pot, and simmer gently for 20 minutes, or until the water has reduced by half.
- Turn off the heat and add 2 black teabags to the pot. Cover and steep for 5 minutes (or longer if you want a stronger brew).
- Strain into 2 mugs, pour in the milk and stir in honey