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Indian Chocolate Spice Anantamool- Ayurvedic recipe

Updated: Jun 9, 2021

I always make this recipe when I am on my periods. It satisfies my sweet tooth without any guilt and it's healthy and nourishing (YAYY!)

FYI there is no chocolate in this recipe, the magic ingredient is the powdered ANANTAMOOL (Hemidesmus indicus), nicknamed "Indian Chocolate Spice" for its rich, earthy, sarsaparilla-spiced flavor.⁠

Anantamool’s color and spreading quality supports the circulatory system and the blood. Its cooling properties help remove excess pitta in the digestive tract, joints, nerves, and reproductive system. It is used to promote healthy skin and a clear complexion.

Anantamool is said to support promoting the production of breast milk in women and support the healthy production of sperm and testosterone in men. It traditionally helps to cleanse the mind of negative emotions such as anger and irritability (You see now why I prefer it drinking during my periods.)⁠

Here's the recipe:⁠


  • 1 cup almond milk⁠

  • 1 tbsp anantmoola powder⁠

  • 1/2 tsp ginger powder⁠

  • 1/4 tsp cardamom powder⁠

  • 1/4 tsp cinnamon powder/ 1 cinnamon stick⁠

  • 1/8 tsp nutmeg powder⁠

  • 1 star anise, whole⁠

  • 1 tsp ghee⁠

  • maple syrup to taste⁠


  • Combine the milk, anantamoola powder, and spices in a small saucepan and warm on a medium heat for 5 to 7 minutes until it starts to gently boil and foam. Remove from heat, scoop out the star anise and cinnamon stick, add the ghee, and mix in a blender first on low, then on medium-high. ⁠

  • Pour into mugs and add maple syrup and serve warm.⁠

NOTE: For KAPHA- add a pinch of black pepper, and omit sweetener and ghee. Drink in moderation.⁠


Do not drink this during pregnancy.


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