This Ayurvedic kadha chai recipe is extracted from Mira Manek's book, The Book of Chai (£14.09, Headline).


  • 2 cloves
  • 1 cinnamon stick
  • 3 black peppercorns
  • fresh ginger grated or chopped into pieces
  • tulsi leaves (holy basil)
  • 2 ½ cups water
  • 2 tsp jaggery or honey


  • STEP 1

    Heat a saucepan, then add the cloves, cinnamon, pepper, ginger and tulsi leaves and dry-roast on a low heat for around 30 seconds. Add the water and salt, mix well and heat on a medium heat for around 10 minutes (the water will reduce down a little). Strain the mixture into a large mug or two cups, add the jaggery or honey and mix well. Enjoy while hot!

Goes well with


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