Serves 2-3

1/2 tsp. fennel seeds

1/2 tsp coriander seeds

2 pods of green cardamom

1 pod of black cardamom (optional, available at Indian Grocery)

1 star anise

1/2 cinnamon stick

3-4 whole cloves

dash of nutmeg

1 inch fresh ginger, chopped

1 tsp. Assam black tea (optional)

3 cups filtered water

1-2 cups of almond, goat or cow’s milk

Honey, maple syrup or jaggery (available at Indian Grocery) to sweeten

Dry roast the dry herbs in a large sauce pan.

Add water and chopped, fresh ginger. Bring to a boil. Add black tea (if using), boil on medium heat for 5 minutes.

Add almond, goat or cow’s milk, bring to a boil and simmer 2-3 minutes.

Pour into cups and add honey, maple syrup or jaggery to taste.

Recipe inspired by Rosy Mann, Kripalu School of Ayurveda.

Wise Woman Ayurveda

Belinda Baer


Traveling Ayurvedic Practitioner, Bodyworker, Yoga and Ayurveda Specialist and India Tour Organizer