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Chai for Shakti

December 1, 2011

There is nothing that stirs up the desire to sit quietly and listen to the inner music of the soul than masala tea, or what is called “chai” by most folks.  I am talking about indian spiced tea. You might know it. It’s been REALLY popular in the united states since yoga gained super popularity back at the millennium.  Chai, for me, is all about the ashram, all about the  sweet feeling of early morning mediattion and sleepy chanting of the Guru Gita. Ahhhh….. there’s nothing like inhaling that spicy fragrance and listening to your breath.

I have made this particular chai lately, playing with the ratios of spice to one another. I also like to add a little half and half, or heavy cream to up the fat content. Baba Muktananda is said to teach, “the meditator needs a litttle more fat and sugar, it feeds the shakti”.  Yes, Baba. 😉 **

I'd never seen this shot of Muktananda, but it came up on Google. LOVE IT!

Chai for Shakti

2 cinnamon sticks
12 whole green cardamom pods
12 whole cloves
2 (1-inch) piece ginger root, peeled and thinly sliced
10 whole black peppercorns
6 cups water
5 single-serve black tea bags or 1 tablespoon loose black tea
4 tablespoons dark brown sugar
2 cups milk (I use whole milk with a few tablespoons of cream to equal amount needed)

Method

Ingredient Options: Use non-dairy milk for a vegan version.

Place cinnamon, cardamom, cloves, ginger, peppercorns and water into a small pot and bring to a boil.

Cover, reduce heat and simmer for 5 minutes. Remove from heat and set aside to let steep for 10 minutes.
Return pot to the heat and bring to a boil. Remove from heat, add tea, cover and set aside to let steep for 3 to 5 minutes. Strain through a fine mesh sieve, discarding solids, then return liquid to the pot. Stir in sugar and milk and heat over low heat for 1 minute. Pour into cups and ommmmmm.

** (Baba is said *to have taught*  he, of course left his body many years ago)

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