Decaf Rooibos Chai Tea Spices

When my girlfriends and I go on vacation, we tend to drink a lot of chai tea—it’s such a treat. But weaning off of it afterwards is always tough so I have come up with a spicy Rooibos-based combo for chai that satisfies that rich hot beverage craving without the dairy, the soy or the caffeine. This one’s inspired by Marta and Maya and Joshua Tree.

 

Makes: about 1 cup spice, about 12 servings total, recipe below shows 4 servings

Tools:
Chef’s knife
Large pot with lid
Large glass bowl
Cheesecloth
Blender

Ingredients:
Try to buy everything organic. Here’s why.
Tea Spices
2 tbsp dried cinnamon sticks, chopped up into pieces
1/4 cup cardamom pods
2 tbsp dried orange peel
2 tbsp dried ginger root
2 tbsp whole cloves
2 vanilla beans, chopped
1/2 tsp cracked allspice (optional)
1/4 tsp cracked black peppercorns (optional)
1/2 tsp fennel seeds (optional)
1/4 tsp coriander seeds (optional)
1 bay leaf, chopped (optional)
1 cup Rooibos tea

Non-Dairy Milk/Foamy Topping
1/2 cup coconut water
1-2 dates
1 tbsp almond butter
1/4 tsp vanilla extract (optional)
Pinch fine ground sea salt
Blend on high

Sweetening Options
1/4 cup sucanat
3 tbsp wild-harvested honey
3 tbsp agave nectar
1/4-1/2 cup Date Puree (this is a whole food sweetener option—get the recipe)

 

Let’s get started.
Chop up and crack your spices and place in a large bowl. Stir. If you’d like to store your spices to use another time, just secure in an airtight glass container in the pantry. I tend to keep a big batch in a recycled almond butter or kombucha jar.

Bring one quart (about 4 servings) of pure water to a boil in your pot. Remove from heat, add 1/4 cup Rooibos tea, 1/4 cup spices and stir. Cover with a lid and steep for 5 minutes.

Strain through a cheesecloth and return tea to the pot and warm over low heat. Stir in the sweetener of your choice to taste.

In a blender, mix up your Non-Dairy Almond Milk and add about half to your tea. Stir well.

Run the blender again to create more foam…and pick out an adorable mug.

Add your tea.

Spoon on some non-dairy milk “foam” and sprinkle with ground cinnamon and/or ground cardamom.

Now kick back, relax and enjoy.

Feel free to make up the full 12 servings and store in a large glass container with a lid in the fridge. Just warm in a pan on the stove top as needed.

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I Almond-Heart YU


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  1. Kayla

    This looks so yummy! This is perfect for cold weather of fall and winter! Will be making this for my relaxing evening routine. Thanks for this delicious recipe Heather! 🙂

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