Zap Your Sugar Cravings With This Chai Latte

Published August 8, 2017

Zap Your Sugar Cravings With This Chai Latte  …

Zap Your Sugar Cravings With This Chai Latte


Ever struggle with sugar cravings?

If so, you’re not alone.

So many women confess that food cravings are the number one thing that is preventing them from sticking to a healthy eating plan and achieving their weight loss goals. Food cravings can caused by a variety of reasons (you can read more about those here), but in the colder winter months it is normal for our bodies to crave more nourishing, warming and sweeter foods.

But wouldn’t it be nice if you could diminish those cravings for good and actually stay on track with your health routine instead of giving into cookies, chocolate, chips or a muffin every time you desire a sweet treat?

Worry no more!

Regardless of the season or the reason for your cravings, this chai latte recipe will help kick those cravings to the curb and nourish your body and soul, leaving you feel satisfied and dedicated to your goals. 

To help us make this wonderful cup of goodness I invited Michalle Smith, founder of Bondi Bliss to the Lean Body TV show, who runs Ayurvedic cooking classes and healing retreats to India.

Michalle is taking us on a journey to India with her authentic Ayurvedic chai latte recipe, which she claims will zap your sugar cravings if you drink it for at least 41 days in a row.

Sounds great, doesn’t it?!

The reason being is that this chai latte is made with a combination of powerful healing spices, which will nourish and satisfy your body.

If you are struggling with energy levels, this is a great drink for you too! When you start having one of these chai lattes each day, you should begin to feel more energised and satisfied by the day. Unlike the powdered, sugary chai’s sold in most cafes, this traditional chai latte is a balancing, detoxifying, and rejuvenating beverage.

The best time to drink this delicious goodness is a half hour after breakfast or in the afternoon. Depending on how you feel on the day you may vary the listed chai spices, adjusting them according to what you are in the mood for.

The perks of this chai latte recipe go way beyond the taste sensation! These aromatic and healing spices offer the following health benefits:



A potent stimulant, relieves phlegm and mucus from the lungs, relieves gas, encourages sweating and elimination of wastes through the skin.  Powerful for digestion.


Green Cardamon

Best for anti-oxidant, lymph system & gut


Black Cardamon

Lungs, digestion & gut


Cinnamon Sticks

Purify blood, lymph system & gut


Ajwain Seeds

Most important for large intestine & colon


Fennel Seeds

For nutrient assimilator and absorption. For 99% gut issues.


Raw (unprocessed) sugar

Anabolic, acts as flusher, cleanser. While the other herbs are detoxing, sugar will provide stability.

Ingredients: Serves 4-6.


  • 5 Tablespoons grated fresh ginger (or to taste)
  • 1 Tablespoon Green Cardamon pods, bruised in a mortar and pestle until seeds and perfume is released
  • 2 Black Cardamon pods, bruised in a mortar and pestle until seeds and perfume is released (if you can’t find it just use all green cardamons)
  • 4 Cinnamon sticks, lightly bruised /or 1 teaspoon powder
  • 1/2 teaspoon Cloves, lightly bruised
  • ½ teaspoon Fennel seeds–lightly bruised
  • 1⁄2 tsp Ajwain (find at Indian grocers – if you can’t find it, simply leave it out)
  • 1.25 litre Water (5 cups)
  • Black Tea – 2 Tablespoons Loose leaf organic tea (I use Nerada) or 4 teabags (Use Rooibos for non-caffeine option)
  • 2 cups unhomogenised full cream milk (The traditional recipe calls for cow’s milk but you can use almond or coconut milk. Coconut is my preference!)
  • 3 Tablespoons raw Sugar (for a sugar-free version you can use 5-7 drops of Stevia, but Michale recommends using raw unprocessed sugar to help zap those sugar cravings for good)



  1. Place ginger, cardamom, cinnamon, cloves, fennel, ajwain and water into a pot and bring to the boil, reduce heat and allow to steep for 15-30 minutes or until the liquid is reduced by half. This brew will be the base for the Chai. The intensity and depth of flavour is derived from this process and will vary depending on the length of time allowed to seep.
  2. Allow the brew to steep until it has evaporated to about half the original amount. Strain into a container returning the chai base to the pot. (this base can be stored for future use, and tea, milk and sugar added to taste when desired).  Discard the used spice mix.
  3. Add the milk to the chai base AND at the same time add the tea.  (hold tea in one hand and milk in the other and pour together.) This process should be done at the same time, so that the tannin in the tea is released at a moderate level.  The milk will immediately coat the leaves and not let the tannin over release. Heat the chai slowly until it boils, then turn heat off.
  4. Add the sugar (or stevia) and adjust to taste.
  5. Allow the chai to rest for a few minutes before serving and dust with more cinnamon.



Other possibilities of spices include:
Fennel, Fenugreek, turmeric, pepper, licorice, saffron, almond essence, star anise, (any ground nutmeg should be added just before serving.)

Use either nutmeg (more sedative) or cinnamon, never both. Nutmeg generally in bedtime milk not chai. Spices can be adjusted according to season eg. Less cinnamon & pepper in summer and more in winter.

If using unhomogenised milk, the chai should be boiled every time before serving.

Nik Toth