Black Chai Alternative Herbal Tea Recipe

Believed to be the most commonly-consumed tea, black tea has many notable health benefits^[1]10 Evidence-Based Health Benefits of Black Tea, Healthline, but its caffeinated content and high-tannin concentration continues to make heavy consumption problematic.^[2]9 Side Effects of Drinking Too Much Tea, Healthline As one of the more popular drinks, spiced chai is often brewed with black tea, but there are herbal alternative recipes to the tea that don’t compromise on the masala flavor.

Below is a recipe that will curb your appetite for what the West refers to as “chai” or “masala tea” and the benefits of each ingredient, including several black tea alternatives that taste great.

Disclaimer: This information is not to be used for medical advice. Please consult a physician for medical issues. Sources for the content in this article are listed at the end of the article.

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Masala Spices

A blend of herbs often found in Indian cuisine, masala spices are warm, stimulating, and make for a deliciously spicy treat. Though what’s included in the blend of spices often differs from person to person, masala spices give chai its distinctive taste.

Keep in mind that, while they don’t cause ulcers, spices in too high of a quantity can irritate them. That being said, there is evidence that several of these herbs aid in digestion and promote healing. Talk to your doctor if you notice a change in health after consuming masala spice tea.

Common masala spices (from most added to least added) include:

• Cinnamon
• Ginger
• Cardamom
• Cloves
• Black pepper
• Nutmeg
• Fennel
• Star anise
• Coriander seed
• Peppercorns

Benefits of Masala Spices

The signature spices in chai are cinnamon, ginger, cardamom, cloves, and black pepper, and anything additional to that is based on taste preference. These spices pack many herbal benefits:

Cinnamon is a stimulating spice that improves circulation, provides antioxidant nutrients, reduces blood pressure, and improves brain function.^[3]Andrew Chevallier, FNIMH. Encyclopedia of Herbal Medicine, pg. 81 Opt for cassia cinnamon for a more delicate and sweet flavor that avoids the common astringent taste of other cinnamon bark varieties.

Ginger is a warming anti-inflammatory root that relieves headaches, indigestion, motion sickness, and is even known to alleviate some pain. Ginger also improves iron absorption and circulation, and works as an antiviral that soothes colds and coughs.^[4]Andrew Chevallier, FNIMH. Encyclopedia of Herbal Medicine, pg. 155 Choose dried ginger root (opposed to ground powder) for larger particles that will stay in the strainer or bag and not irritate your throat.

Cardamom lowers blood pressure, aids in digestive issues, is an effective treatment for bad breath, and protects the liver.^[5]Andrew Chevallier, FNIMH. Encyclopedia of Herbal Medicine, pg. 93 Grind whole cardamom pods for a spicy flavor boost.

Clove is an antiseptic, analgesic, antispasmodic, carminative stimulant that aids in the mind and body. It can also be used to treat skin conditions and tooth pain as a mild anesthetic.^[6]Andrew Chevallier, FNIMH. Encyclopedia of Herbal Medicine, pg. 97 Use a mortar and pestle to grind whole cloves into the tea blend.

Black Pepper is the dried unripe fruit of a Piper nigrum plant and exhibits stimulating antiseptic effects. By improving circulation, assisting digestion, and reducing fever, this spice is one of the most commonly used in the West and adds a kick to the chai.^[7]Andrew Chevallier, FNIMH. Encyclopedia of Herbal Medicine, pg. 250 Grind full peppercorns for greater effect.

Black Tea Alternatives

Add one or all of the following ingredients into your spiced chai for a taste similar to black tea. Each of these ingredients incorporates impressive herbal benefits and a complimentary taste.

Chicory root

As a liver-protecting and gently laxative plant, chicory root has a mildly bitter taste that often is used in place of coffee.^[8]Andrew Chevallier, FNIMH. Encyclopedia of Herbal Medicine, pg. 190 When roasted, chicory root adds a warm woody flavor that compliments the masala spices significantly. Remember that a little goes a long way with this ingredient!

Rooibos

Slightly sweet and earthy, rooibos boosts the spices of chai and adds body to the overall flavor. Green rooibos is more subtle than red, but both offer an appealing alternative to black tea. With decent antioxidant properties, rooibos protects the heart and improves circulation.^[9]Andrew Chevallier, FNIMH. Encyclopedia of Herbal Medicine, pg. 174

Dandelion root

Roasted to dry, dandelion root is earthy and slightly nutty. Bitter and astringent, this root is high in minerals like potassium and calcium, is detoxifying, and anticancer. ^[10]Andrew Chevallier, FNIMH. Encyclopedia of Herbal Medicine, pg. 141 When incorporating roasted dandelion root, you will want to add a sweet component to balance out the bitter. However, the dandelion root really rounds out the flavor of the spices to an almost nougat taste, so I highly recommend it.

Herbal Spiced Chai Recipe

• 1/4 cup cassia cinnamon
• 1/8 cup ginger root
• 2 tablespoons roasted dandelion root
• 1 tablespoon rooibos
• 2 teaspoons black peppercorns
• 1 teaspoon cardamom pods
• 1 teaspoon stevia leaves
• 1/2 teaspoon whole cloves
• 1/2 teaspoon nutmeg
• 1/4 teaspoon chicory root
• 1/4 teaspoon vanilla bean
• A splash of creamer

Grind the harder ingredients separately from the softer leaves until the particles are small but not quite powdery. Heat water to between 180 and 212 degrees Fahrenheit, then steep a strainer or reusable tea bag of 1 tablespoon of the mixture into the water.

Let it sit for between 2 and 10 minutes before adding creamer. The fat content of the creamer will activate sweetness as well as a richness that makes masala chai so appetizing. The longer these spices sit, the deeper they will become, so test the tea during the waiting span to determine when it is most delectable to you.

Store unused mixture in a clean and dry glass container and in a dark and cool cupboard.