Inspired Chai

On a day like today we can all use some Masala Chai Tea especially for us Kapha /dominant/ Sages… spices like Cinnamon, Cardamom, Cloves, Anise in Ayurveda are all Kapha and Vata pacifying. Though this is (typically) a late fall and winter drink, we consider Chai to be year round. California has been quite tropical this summer, adding that it is also pitta season, may seem too heated for pitta’s nature, but not to worry… spices like cardamom can truly calm your digestion. cinnamon

Chai is also perfect for the mornings to help stir that positive energy, and what better way, than to make it fresh and homemade. I’ve learned that the key to the most flavorful Chai is to make it in the evening, and actually preparing this in the evening can also be a starting point of meditation.


We live in a world of technology that is a mainstay for our future existence, which in turn can disrupt many of our sleep patterns, and lead to constant imbalances. So understanding this nature is the vocal point of how we can get rest. To remedy this... Try staying off line at least an hour or two before bedtime… I know this might be tough, but give it a try. A few ways that can help you is by reading a book, writing in your journal (and no not on your kindle!), meditating or preparing meals for the morning. I like to steep tea at night… a bit of an experiment we’ve been doing for some time.

Chai is a wonderful way to stir up a little digestive energy especially in the morning time which is Kapha time… and what better way than to make it fresh and homemade.

You will need:

6 Whole Cardamom Pods (crushed) 4 Whole Black Peppercorns 2 Cinnamon stick 2 Cloves 1 Star Anise ¼ Fresh thinly sliced Ginger 2 – 3 cups water 2 cups Organic milk – Almond Milk if you’re vegan or dairy intolerant 2 teaspoons Black Tea / or Roobis tea (caffeine sensitive)

To make: In a mortar and pistol crush spices. In a saucepan Add water then spices. But do not add the ginger yet. Bring to a boil then turn it off and cover to steep over night.

By morning, add the sliced ginger and bring to a boil then lower the heat and simmer for a few minutes until the mixture is aromatic. Add your black tea leaves, then your milk. Simmer for few more minutes then turn off the heat and let it settle.


Pour mixture into a strainer and add sweetener of your choice. We prefer to use honey, maple syrup or jaggery. Enjoy on your own or with friends.


You can find some wonderful teas made by Tea Coup. Known to many on Istagram as the Ayurvedic Teologist... I'll be sharing her  tea story soon!

This post is inspired by my Veda sister Kyra Anastasia... who cooked up a delicious batch of Homemade Chai for me on a warm summer day. The following photos were also taken in her lovely home in Venice. I love our neighborhood!

For Ayurvedic Consultations please contact Kyra @

** We will dive into more ways to align your rest. Stay tuned.

Photos by Mikki Sage