Milk is a complete food gifted by Mother Nature to nurture life. It is deeply nourishing when used appropriately, and can be a strong medicine for postpartum nursing mothers. Milk is the most rejuvenative food according to Ayurveda, and has the ability to nourish your deepest tissue layers quicker than any other food. Drinking a hot milk tonic daily is a essential addition to your postpartum diet, aiding a strong and healthy recovery.
The quality of your milk makes all the difference. Always buy the freshest milk available. Never drink cold milk. Always bring it to a boil before you drink it. This simplifies the milk protein for easier digestion as well as reduces it’s heaviness.It is also important to buy non-homogenized “cream top” milk, if at all possible. The process of homogenization mixes the cream into the main body of the milk, so it is of uniform consistency and has a longer shelf life. This is an unnatural process that is difficult for the body to assimilate. Consequently, these particles are not properly absorbed into the intestinal wall, and can become a toxin instead of a medicine.
Mama’s Hot Milk Tonic Chai combines milk with delicious digestive spices that are particularly healing postpartum. The marriage of these ingredients create a powerful rejuvenative tonic. Add some iron-rich sweetener and you have your own specialty chai! Sorry mamas, but it’s better to skip the overstimulating black tea of traditional chai. A foundational principle in postpartum care is to minimize stimulation, not encourage it! This hot milk tonic will sooth your nerves, encourage healthy digestion and elimination, restore strength and vitality as well as build a healthy milk supply. A soothing hot milk tonic is one of your most valuable assets for a strong and healthy recovery .
Mama’s Hot Milk Tonic Chai
Enjoy this sweet, heavenly chai daily for wonderful postpartum benefits.
Servings: 2 cups
- 1 " piece fresh ginger (grated)
- 2 Tbsp cardamom
- 1 tsp clove buds
- 2 " stick cinnamon
- 1/4 tsp black peppercorns
- 1/4 tsp fennel seeds
- 1 C whole cream-top milk
- 1 C water
- Iron-rich sweetener to taste
- Bring all ingredients to a boil.
- Make sure to watch that it doesn't boil over.
- Turn down to a simmer and partially cover.
- Simmer 10 minutes, then take off the heat.
- Let steep 5 minutes.