This is an adaptation of my favorite cooked chai recipe from The Ayurvedic Cookbook by Amadea Morningstar. I fell in love with this chai from the first time I made it and now those chai drinks from the coffee shops just don’t cut it!! I just tried this raw version for the first time this morning and I could have finished the whole thing off straight from the blender!!! It takes longer to make because the mint needs to be soaked in the water like a sun tea but it is definitely worth it! I hope you enjoy this as much as I did.
This is a very good pudding in a pretty lime green color with little red specks! It tastes a lot like honeydew melons and is good for springtime refreshments. My mother made this the other day when I wasn’t feeling great and it gave me a lot of energy. It was a spur of the moment recipe that turned out surprisingly good:)