Description

This aromatic herbal tea blend brings together the natural sweetness of red rooibos with warming spices, creating a comforting beverage perfect for unwinding in the evening. By blending whole spices directly with the tea leaves, you get a depth of flavor that bagged teas simply can’t match, all while remaining completely sugar-free and keto-friendly. It is a satisfying, zero-calorie option that feels like a treat without the guilt.

Ingredients

Scale

2 Cinnamon sticks (approx. 3 inches each, broken into small shards)
1 Whole Vanilla bean (moist, Grade A or B, chopped into 1/2-inch pieces)
1/2 tsp Whole Cardamom pods (green, lightly crushed) (optional, for added depth)
1 cup Loose-leaf Rooibos tea (approx. 80g)

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Instructions

Prep the spices: Using a sharp knife, chop the vanilla bean into small segments (about 1/2 inch). Place the cinnamon sticks and cardamom pods inside a clean kitchen towel or sturdy bag and lightly crush them with a rolling pin or heavy skillet to break them into smaller, manageable shards. This protects your grinder blades.
Grind the spice blend: Transfer the chopped vanilla, crushed cinnamon, and cardamom into a clean coffee grinder or small food processor. Pulse in short, 1-second bursts. Stop immediately when the spices look like coarse grit or sea salt; do not grind them into a fine powder, or they will slip through your tea strainer.
Combine with tea: Measure the loose-leaf rooibos into a large mixing bowl. Add the coarse spice mixture to the bowl. Stir gently but thoroughly with a spoon until the spices are evenly distributed throughout the red tea leaves to ensure every spoonful has a balance of flavor.
Store the blend: Transfer the finished tea blend into an airtight glass jar or tin. Store in a cool, dark pantry to preserve the volatile oils in the spices.
Brew a cup: To serve, place 1 tablespoon of the blend into a fine-mesh infuser or tea filter bag. Pour 8 oz (240 ml) of boiling water (212°F/100°C) over the tea. Cover and steep for 5 to 7 minutes.
- Doneness Test: The tea is ready when the liquid turns a deep mahogany red, releases a distinct vanilla aroma, and remains clear (not cloudy). Remove the infuser and enjoy hot or over ice.

Notes

Why it works:

- Whole spices: Grinding whole cinnamon and vanilla just before mixing releases essential oils that are far more potent than pre-ground powders.
- Rooibos base: This South African “red bush” tea is naturally tannin-low, meaning it won’t turn bitter even if you steep it longer to extract more vanilla flavor.
- Texture control: Keeping the grind coarse ensures the water flows through the tea easily without clogging the filter or leaving sediment in your cup.

Key success warnings:

- Avoid powdering: If you over-grind the spices into dust, the tea will be cloudy and may taste gritty. Use a light hand with the pulse button.
- Vanilla moisture: If your vanilla bean is very moist/sticky, it may clump in the grinder. You can toss the chopped bean pieces in a teaspoon of the rooibos tea before grinding to help separate them.

Allergy alert:

- This recipe is naturally free of common allergens (gluten, nuts, dairy, soy). Ensure your spices are processed in a facility free from cross-contamination if you have severe allergies.

Dietary info:

- This blend is naturally Caffeine-Free, Sugar-Free, Keto-Friendly, Gluten-Free, and Vegan.

Nutrition

Serving: 1 cup brewed (using 1 Tbsp blend) | Cal: 2 | Net Carbs: 0g | Fat: 0g | Protein: 0g | Total Carbs: 0.4g (Fiber: 0g, Sugar: 0g) | Potassium: 7mg Nutritional values apply to the brewed liquid only, based on standard extraction rates for herbal infusions, and do not include the consumption of the loose leaves/spices themselves.

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.