Description

This aromatic tea blend offers the rich, spiced comfort of a traditional masala chai without the caffeine, making it a perfect evening ritual. By incorporating unsweetened coconut and bright orange peel, the flavor profile shifts to a smoother, creamier finish that pairs beautifully with the natural sweetness of rooibos. It is a satisfying, full-bodied beverage that feels indulgent while remaining completely sugar-free and keto-friendly.

Ingredients

Scale

1 1/2 cups loose leaf rooibos tea (approx. 120g)
3 cinnamon sticks (broken into 2-inch pieces)
4 teaspoons whole cardamom pods (green)
1 tablespoon whole black peppercorns (reduced for balanced heat)
6 whole cloves
2 tablespoons dried ginger root (coarsely chopped)
1 tablespoon dried orange peel (or substitute with 2 strips fresh zest if brewing immediately)
2 tablespoons unsweetened coconut flakes (toasted or raw)

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Instructions

Crush the hard spices: Place the cinnamon sticks, cardamom pods, and black peppercorns in a mortar and pestle. Gently crush them until the cardamom pods crack open and the cinnamon is broken into smaller shards (do not pulverize into a powder). Note: If you do not have a mortar, seal spices in a sturdy zip-top bag and lightly crush with a rolling pin.
Combine the blend: In a medium mixing bowl, add the rooibos tea, the crushed spice mixture, whole cloves, dried ginger, dried orange peel, and unsweetened coconut. Toss gently with a spoon until the spices and coconut are evenly distributed throughout the tea leaves.
Store the mixture: Transfer the blend into airtight glass jars (such as pint-sized mason jars). Store in a cool, dark pantry to preserve potency.
Prepare the latte: To serve, combine 1 1/2 cups (360ml) of unsweetened almond milk, coconut milk, or heavy cream (for keto) in a small saucepan. Stir in 3 tablespoons of the chai blend.
Simmer the tea: Bring the liquid to a gentle simmer over medium-low heat (look for small bubbles around the edges; do not let it boil over). Simmer for 5 minutes to extract the flavors.
Steep and strain: Remove from heat and let it steep for an additional 5 to 10 minutes, depending on desired strength. Strain the tea through a fine-mesh sieve into a mug. Sweeten to taste with a sugar-free sweetener like allulose or stevia if desired.

Notes

Allergy Alert: Contains coconut.
Sweetener Tip: For a low-carb profile, use liquid stevia, erythritol, or monk fruit drops. If dietary carbs are not a concern, maple syrup is a great flavor match.
Why it works:
- Rooibos Base: Naturally caffeine-free with a vanilla-like undertone that requires less sweetener than black tea.
- Crushed vs. Ground: Crushing whole spices releases essential oils slowly during the simmer, preventing the tea from becoming gritty or bitter.
- Fat Source: Brewing directly in a high-fat liquid (like coconut milk or cream) extracts fat-soluble flavor compounds from the spices that water alone misses.
Key Success Warnings:
- Watch the Heat: Milk and cream scorch easily. Never leave the saucepan unattended while heating; keep it at a low simmer, not a rolling boil.
- Don’t Over-Crush: You want cracked pods and broken sticks, not dust. Fine powder will slip through the strainer and create a muddy texture.

Nutrition

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.