Rain, rain…go away!
January 21, 2010
Being a buddhist, I have a fabulous spiritual teacher known as a Gesha-la. He’s a tiny Tibetan man with an endearing spirit and more wisdom in his pinky than I have in my entire body. He also happen to make the most amazing chai tea in the history of the free world and- truth be told- that tea is half the reason I attend his talks. Being the lovely person that he is, he has shared the recipe and I love it make it at home on when the city is under siege of a dreary, rainy day. Today is such a day…
Fair warning: it’s not fast, though it easy. But I promise you the results are worth the effort.
Geshe Topgyal’s Chai Tea
6 pieces of clove
5-7 cardamom seeds
2-3 quarter-sized pieces of cinnamon stick
5 slices of fresh ginger root
4 teaspoons of sugar
2 tablespoon of Red Label or Taj Mahal black tea
Organic whole milk (as desired)
Boil the water with all the ingredients in it (save for the tea and milk) for 5-8 minutes. Add the tea and let it boil for two additional minutes. Then add the milk (as much as you wish) and again let it boil for two minutes. Makes 4 cups.
Excerpted from Geshe Topgyal’s book “Holistic Health: A Tibetan Monk’s View”
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