Rooibos Chai Blend
A couple years ago, I gave up coffee. It had to be done. For all its perks, there were double the downsides. Nothing you’ve never heard of: It spiked my energy, only to take it away come mid-afternoon; it made me mentally-sharp, but also as anxious as a wet cat; and it left me with deep dark under eye circles that made me look like I’d been awake for 100 sleepless nights. It was my achilles heel, and no concealer could cover up the fact that it just wasn’t good for me.
I won’t bore you with the details of how I quit (cold turkey), but I will share that after three days of headaches and brain fog, I discovered two morning beverages that woke me up without bringing me down. The first was a tonic made from the juice of two oranges, one lemon, one granny smith apple, and an inch of fresh ginger. I don’t have a name for it but, whatever it’s called, it leaves you wide-awake, mentally alert, and slightly buzzed. I drink it almost every single day now, but I think of it more as a good habit than a latent addiction.
The second drink that helped curb my coffee cravings was warm rooibos chai. Unlike a typical masala chai, made from caffeinated black tea, the one I made used a nutritious and non-caffeinated herb called rooibos. A favorite among South Africans, rooibos is believed to have 50% more antioxidants and powerful anti-inflammatory properties that protect against cancer and heart disease. It’s also very easy on the palate. Whereas most teas take some getting use to, rooibos is sweet and mild, with notes of honey and vanilla. It has the perfect profile for a chai that’s been seasoned with spices like cardamom, cinnamon, ginger, cloves, and pepper. And of course it leaves you with the same warming, soothing sensation of a masala chai without the jitters and sweaty armpits (just me?).
Below I share my favorite rooibos chai blend. I’ve been making it for a while now, but tend to drink it regularly during the colder months. I also like to gift it to teachers, neighbors, and friends for the winter holidays. It pairs well with a little tea strainer and a jar of local honey, and I like to throw in other goodies like homemade beeswax candles, lip balm, and soap.
If you decide to blend this tea yourself, I’d love to offer one unsolicited tip: Before you go looking online, be sure to peep the bulk section at your local co-op or supermarket. There’s usually a small area devoted to spices, herbs, and teas and you might be surprised what you’ll find there. The first time I snooped through those jars, I was shocked to find dried herbs and teas like lavender, calendula, peppermint, lemon balm, rose hips, and rooibos. For years, I’d bought tea bags just a few aisles away without a clue that there was a less wasteful and more economical way. Since then, I’ve completely nixed my tea bag habit and have made my own teas using herbs from my garden or bulk bins. It’s a total shift in mindset and habit and is a refreshing way to connect with your food, drink, and the natural world! Lastly, if you’re going to start making tea yourself, you won’t need any fancy equipment - a pot, mug, and tea strainer will do the trick! (Technically, you don’t even need a tea strainer if you’ve got a sieve).
Ingredients
1 1/2 cups rooibos tea
3 cinnamon sticks
4 tsp cardomom pods
4-6 cloves
2 tbsp black peppercorns
3 tsp five spice powder
2 tbsp ginger, dried
1 tbsp coconut, unsweetened
Directions
Using a mortar and pestle, crush cinnamon sticks and cardamom pods into small pieces.
Place all ingredients in a medium-size bowl and mix well to combine.
Divide ingredients among 1/2 pint size, air tight glass jars.
To prepare: Place 1 1/2 cups of milk in a saucepan. Add 3 tbsp of tea blend and cook on medium heat for 3-5 minutes.
Remove from heat and allow to steep for 5-10 minutes. Strain, add honey to taste, and enjoy!