Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



For years, drinking chai tea eluded me because I choose not to have caffeine drinks. Then I came across the idea to substitute black tea with rooibos tea. My sister-in-law had gifted me a tin of roobis tea with elderberry and rosehip. Armed with this delicious roobis tea, I experimented with creating a chai tea using the classic chai ingredients. Ever since, it’s become a staple breakfast drink, which I usually make fresh on the weekend.


Health benefits:

·       Chai tea is a powerful antioxidant that helps destroy free radicals that are thought to be one of the causes of cancer, skin breakdown, and other disorders.

·       If you need a cup of coffee to get started in the morning, chai tea may offer a healthier alternative. Since most blends of chai tea have relatively little caffeine, you can still benefit from a quick pick-me-up without the dangers of caffeine.

·       Since you can add almost any spice or herb to the tea, you can blend the specific type of chai tea to target the specific problem you are experiencing.



Makes 3 cups


1 teaspoon rooibos tea leaves OR 1 rooibos teabag

2 cm ginger, peeled and sliced

1 cinnamon stick

1 teaspoon cardamom pods

4 cloves

1 teaspoon black peppercorns

750 ml/25 ounces/3 cups water

125 ml/4 ounces/½ cup almond milk

rice malt syrup, to taste

Place rooibos tea leaves, ginger, cinnamon stick, cardamom seeds, cloves, black peppercorns and water into a saucepan. Bring to the boil on a medium heat and simmer for 5 minutes. Strain liquid into a teacup, mug or glass until ¾ full, add some sweetener to taste, stir and pour in a little almond milk. Enjoy!