Spring is Kapha season.  It is a time of damp, chilly weather here in New England.  Ayurveda teaches that to balance Kapha, we need to apply the opposites, something with heat to dispel the damp.  The perfect antidote to this is a hot spiced chai tea.  If you would like a caffeinated version, you can add a teaspoon of black tea.  I place the herbs in a tea infuser and set this into the boiling water.  You may choose to substitute Nut or coconut milk in place of dairy milk.

Chai Tea

2 cups of water

1 cup of your choice of whole milk or plant-based milk

1 tsp Fennel

1 tsp Coriander

About a tsp of sliced Ginger root

About a tsp of crumbled Cinnamon bark

3-4 crushed cardamom pods

2 Cloves

2 Peppercorns

Boil the water and immerse the herbs in a tea infuser into the water simmering for about 15 minutes.  Add the milk and cook for another 5 minutes to heat the milk.  Sweeten to taste with honey or maple syrup.

Enjoy!