Whether it’s a spicy tea, a sweet and comforting golden milk, or tulsi chai, there are no shortage of delicious Ayurvedic herbal drinks.
One of the wonderful things about Ayurveda is the way in which foods and beverages can be adapted to fit the season. There are Ayurvedic herbal drinks for every season and every dosha! In this article we share a few. We hope these recipes serve as inspiration for sipping delight and creativity!
Masala chai is a commonly served tea throughout India and is more than a tasty pick-me-up. Chai is full of carminative spices such as ginger and cardamom that boost and balance digestion. This chai recipe uses tulsi leaves instead of black tea leaves. Therefore, this Ayurvedic herbal drink can be enjoyed any time of day. Or substitute tulsi for black tea leaves for a more traditional masala chai.
- 3/4 cup water
- 3/4 cup full fat milk (grass-fed cow’s milk, oat, coconut or almond milk work well)
- 1 tablespoon dried tulsi (Ocimum tenuiflorum) leaves
- 1/2 teaspoon ginger powder
- 1/4 teaspoon cinnamon bark powder
- 1/4 teaspoon cardamom powder
- 1/8 teaspoon black pepper powder
- fresh grated ginger to taste
- a pinch of clove powder
- Raw sugar, honey, or maple syrup to taste
- In a small saucepan, add the water and milk.
- Bring to the very edge of boiling. Small bubbles will start to appear.
- Add the tea leaves and spices. Cover and remove from heat.
- Steep for 3-5 minutes. Add sweetener to taste. Strain and pour into mugs. Optional: dust with a pinch more of powdered cardamom.
- Make this a rasayana beverage by stirring in a teaspoon of Chyawanprash.
Cleansing CCF Tea
If you are looking for a gentle cleanse and a new year reset, CCF tea is your friend! Made of coriander, cumin, and fennel seeds, CCF tea is an Ayurvedic classic. This time-tested Ayurvedic herbal drink is easy to prepare and can be sipped during cleanses or any time. If you live in a cold climate or run cold, you can add a teaspoon of fresh grated ginger to warm things up a bit.
- 4 cups purified water
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- Bring all contents to a boil.
- Turn heat down to medium and keep the liquid at a rolling boil until you have approximately 3 cups of liquid left.
- Strain liquid through a wire mesh strainer and sip warm or at room temperature throughout the day.
If you are looking for something warm and invigorating for the winter or spring months, check out our Invigorating Spicy Tea and other Kapha-friendly energizing tea recipes.
Or, create your own herbal tea blend. Truly, once you get to know and love your Ayurvedic spices, there are no shortage of delicious herbal teas that you can concoct. Here is a short list of herbs that you may want to include in your Ayurvedic herbal drinks for the cooler months.
- black pepper
Happy sipping! 🙂
Greta Kent-Stoll is a Certified Ayurvedic Practitioner (NAMA), as well as a writer, editor, and Certified Iyengar Yoga Teacher. Her Ayurveda practice is based in Asheville, North Carolina and she is the co-owner of Iyengar Yoga Asheville.