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Chai originated in India and the folklore surrounding the tea dates back between 5000–9000 years ago. Some say the reigning king created the recipe for Ayurvedic healing. The first chai recipes varied in preparation and taste depending on the region, it was only in the 1930’s when black tea was introduced to the recipe. Here we share a spiced turmeric chai tea recipe that is warming, nourishing and calming.
Ginger: Aids digestion, improves circulation, boosts the immune system and reduces inflammation.
Cardamom: Aids digestion and supports the immune system, helps detoxify the body and improve circulation.
Cinnamon: Contains digestive properties and has anti-inflammatory, antibacterial and antioxidant effects.
Fennel: A source of antioxidants, Vitamin C, potassium and fiber.
1/2 Teaspoon Fresh Turmeric Powder
Fresh Ginger (grate as finely and as much as you desire)
1 Teaspoon of Cardamom pods
1/4 Teaspoon of Cinnamon powder or stick
A few Cloves (optional)
Pinch of Nutmeg (optional)
Pinch of Fennel Seeds
2 Cups of Rice Milk (or almond milk or simply water)
Pour the milk (or water) into your pot, add the spices and allow to boil, cool down, strain, then serve. Enjoy!