How to Brew

Depending on your palate Kashaya can be brewed according to your desire.
Just add a little more or a little less of what you like.

ayur-co.-kashaya-14.jpg
kashaya-ayur-co-03-03.png

KASHAYA TEA

You will need

  • 1 and 1/2 cups of water

  • 1 flat teaspoon of Kashaya

  • 1 tablespoon of jaggery, rock sugar, agave (optional) Please note, if you are using honey, add after your kashaya has cooled a little

  • Wedge of fresh lime

Method

  1. Heat water in a medium-sized saucepan until boiling. 

  2. Stir in Kashaya with sweetener and reduce heat to simmer for 1 minute. 

  3. Remove from heat and add a squeeze of lime to taste.

  4. Pour into a mug and drink while hot.


ayur-co.-kashaya-13.jpg
kashaya-ayur-co-03-03.png

KASHAYA LATTE

You will need

  • 1/2 cup of water

  • 1 cup of milk (dairy, soy or coconut)  

  • 1 flat teaspoon of Kashaya

  • 1 tablespoon of jaggery, rock sugar, agave (optional) Please note, if you are using honey, add after your kashaya has cooled a little

  • Cinnamon (ground)

Method

  1. Combine water and milk in a medium-sized saucepan and heat until almost boiling.

  2. Stir in Kashaya with honey or agave and reduce heat to simmer for 1 minute.  

  3. Remove from heat and pour into your favourite mug. 

  4. Add a sprinkle of cinnamon if desired.


ayur-co.-kashaya-11.jpg
kashaya-ayur-co-03-02.png

SPARKLING ICED KASHAYA

You will need

Method

  1. Heat water in a medium-sized saucepan until boiling. 

  2. Stir in Kashaya and reduce heat to simmer for 1 minute.

  3. Leave to cool for 15 minutes then strain over ice into a tall glass.

  4. Top with Sparkling Beechworth Honey Nectar.

  5. Add a squeeze of lime.


ayur-co.-kashaya-12.jpg
kashaya-ayur-co-03-02.png

ICED KASHAYA LATTE

You will need

  • 1/2 cup of water

  • 1 cup of milk (dairy, soy or coconut)  

  • 1 flat teaspoon of Kashaya

  • 1 tablespoon of jaggery, rock sugar, agave (optional) Please note, if you are using honey, add after your kashaya has cooled a little

  • Crushed ice

  • Cinnamon (ground)

Method

  1. Heat water in a medium-sized saucepan until boiling. 

  2. Stir in Kashaya and reduce heat to simmer for 1 minute.

  3. Leave to cool for 15 minutes then strain over ice into a tall glass.

  4. Top with milk and add a sprinkle of cinnamon if desired.