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.

Belinda Baer


Takoma Park, MD 20912