Caffeine Free Immune Boosting Chai Tea




Yield 4-6 servings

Spicy, Creamy and Absolutely Delicious!

YOU WILL NEED: Medium-Size Saucepan w/ Lid, Small Bowl, Large Mason Jar or Heat-Proof Glass Container or Bowl, Fine Mesh Strainer



  1. Combine cinnamon chips, fennel seeds, ginger root, rose hips, cloves, astragalus root and peppercorns in a small bowl or on a plate. {Store in an airtight container if you're not making the Chai Tea right away.}
  2. In a medium-size saucepan, bring water to a boil.
  3. Add all spices and herbs to the boiling water.  Remove from heat, COVER and let steep for 30-45 minutes {the minimum of 30 minutes gives you an infusion, meaning you will get the full nutritional properties from the spices and herbs}.
  4. When the tea is done steeping, strain tea with a fine mesh strainer into a heatproof bowl or glass jar/container.
  5. Pour Chai Tea back into saucepan, add milk and sweetener of choice.  Heat over low heat to desired temperature.
  6. Stir to combine and serve hot.


Vegan-Option: Replace milk with coconut milk and replace honey with organic maple syrup. See MY STORE for the coconut milk and other brands I recommend. 

Storage: Store leftovers in the refrigerator in an airtight container like a quart-size mason jar, up to 3 days. When ready to drink, reheat on the stovetop in a small saucepan.

Note: This chai tea is delicious served over ice during the hot months too! 

Cuisine Indian

Recipe by Recipes to Nourish at