Mrs. Patel's "Start Your Day Right" Ayurvedic Masala Chai Blend

Mrs. Patel's "Start Your Day Right" Ayurvedic Masala Chai Blend

1L of Water

1 palmful of ground allspice

1 cinnamon stick

1 palmful of cardamom seeds

1 fistful of freshly grated ginger, if powdered ginger use 1 teaspoon or so

1 teaspoon of grated nutmeg

3 cloves, crushed

5 star-anise seeds, crushed

3 palmful of black tea, such as asssam or ceylon; roiboos can also be used

Optional:

1 palmful of fennel seeds, excellent for digestion as it gently increases AGNI (fire, heat) in the digestive tract.

1 palmful of tulsi seeds, which are great for the kidneys and to improve blood quality

3 black peppercorns, for added AGNI (fire, heat) - good to boost immunity and to warm quicker during the colder months

Optional added sweetness:

Sweetener of choice: Honey or brown sugar preferred, but also works with raw sugar cane, maple syrup, or molasses.

Milk of your choice or according to constitution (almond, coconut, cow, goat etc.)

This recipe was taught to me by an old Indian neighbor I had once, Mrs. Patel. This was her "start your day right" blend she taught me after I kept telling her how amazing the hallway between our apartments would smell in the morning. This blend is a great digestion enhancer and energy booster, as it works to strengthen and warm Agni (the digestive fire) so it is a great first thing into your stomach at the start of the day. Drinking it as a way to break your fast, it helps become the baseline for everything else you ingest in your day. It also is an immunity booster and relieves anxiety.

She said you can grind equal parts of the spices, or your preferred ratio. She was a radical responsive body even without knowing it for she always followed her recipes ratios with "or find your preference, the body knows what it likes." These ratios are the ones that work for me personally. I like the numerology aspect of 1, 3 and 5s, and the taste is nice, rich yet it isnt overwhelmingly hot in the spices. The measurements are more felt than weighed so interpret a palmful at will.

I sometimes add more ginger because I like the sweet kick it gives, plus it really feels good for my digestion. Mrs. Patel would also add a small crush garlic clove to this recipe for when you had a cold and it worked wonders in opening up your sinuses and throat phlegm. And don´t worry: you don't even taste the garlic!

I also prefer to grind the spices myself. It's not only fresher, but the tastes blend a little better that way. Hand ground or machine, dealer's choice. Place your spices, along with the tea leaves in boiling water, or if you prefer directly in simmering milk. Let it steep for at least 8min so it can get a nice dark color. If making it in the milk, let it take on the color you usually like your masala chai, but I think it's best to side in the 'its darker than starbucks' masala chai color. 

Preferably one drinks this hot. However, I always make 4 cups of this blend so I can have 2 cups of it hot in the morning, and two cups of it iced in the afternoon as a little pick me up after lunch.

written by Lucca Lirio

Somatic maps facilitate personalized movement exploration, engaging with sensations and perception in dance and somatic practices. They enhance physiological responses and focus on the autonomic nervous system.

This somatic map focuses on rhythmic breath and gentle massaging of the stomach. Designed to align with the chai's intention of firing up the digestive system, it promotes a harmony and connection between body, breath, and digestion.