Hot medicinal beverages during winter

Posted: February 14, 2017 By: Comment: 0

What’s best than a comforting hot beverage when it’s cold outside?  What if, this drink was also medicinal and healing??

Here are 2 examples

      Medicinal hot cocoa

This cocoa is made medicinal with the addition of ashwagandha, sometimes known as ‘indian’ ginseng.  Use of this herb (powder here) keeps the body strong (ashwin means horse).  The addition of ashwagandha to hot cocoa makes it thicker, malty tasting and really good for you!  If you don’t have ashwagandha, you can still make this hot cocoa.  Due to its heating energy, ashwagandha is generally recommended for use in cold weather .

Serve 2:

  • 2 cups of oat, almond or cow’s milk
  • 1 tbsp of mapple syrup
  • ¼ cup of cacao powder
  • 1 tsp of cinnamon powder (and/or ginger, cardamon)
  • 1 tsp of aswagandha

Begin to warm the milk in a medium saucepan on medium heat.  Add the mapple syrup and the cacao powder.  Whisk until it begins to steam.  Take off the heat and whisk in the cinnamon (or spices) and ashwaganda.

For a smooth texture and to create a foam on top, use a hand blender and churn for 30sec, then serve with some grating fresh nutmeg. Hummmm!!

 Anti-stress rejuvenating Chai

In India, Chai is certainly the most common drink you can find in the streets.  Traditionally it’s made of black tea (assam), a lot of sugar and a mix of spices.  Here we will propose a serie of spices that have some heating and rejuvenating effects that are especially good during winter.  The black tea will be replaced by holy basil (Tulsi)

Holy basil is considered in India as one of the most spiritual and sacred herb.  Tulsi not only helps protect the body from the degenerative effects of stress, but it also repairs the body from its damage.  Tulsi is an adaptogen, which means it will naturally adapt depending on the need.  Tulsi has rejuvenating properties that can boost energy, and because it is not a stimulant, it can also be taken before bed and support deep sleep.

Serve 2 or 3

  • 3 cups of water
  • 1 stick of cinnamon
  • 1/2 inch of fresh ginger sliced
  • 1/2 inch of fresh curcuma (or dry)
  • 4 black peppercorn
  • 1 star anise
  • 1 tbsp of dry tulsi
  • Cow or vegetal’s milk
  • Sweetener (maple syrup or sugarcane according to taste)

Bring water to a boil, add the spices and let it simmer for 20-30 min. Take off the heat and put the tulsi in. Leave to infuse for 5 min before you fitler.

To serve, bring half of this chai preparation and half oh hot milk together. Whisk it with a hand blender to form a cappuccino like foam on top! And add some sweetener if you’d like

You can drink it at anytime of the day!

 

Éléonore Piquet
AUTHOR

Éléonore Piquet

Éléonore Piquet est thérapeute en ayurveda de l’école d’Ayurveda de Kripalu. Elle offre des consultations privées en hygiène de vie et alimentation, des massages ayurvédiques ainsi que des ateliers. Elle est aussi massothérapeute et enseignante en massage thaïlandais. Elle est professeure de yoga E-RYT 500 avec plus de 9 ans d’expérience. Sa passion pour le corps humain et l’amélioration de l’art de vivre l’amène toujours plus loin dans la connaissance de soi et ses enseignements. Elle vous recevra avec douceur et vous guidera en profondeur pour vous aider à améliorer votre qualité de vie.

All stories by: Éléonore Piquet

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