Tea Bags - Herbal Teasan
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Our organic caffeine-free Chai blends rich Rooibos and a sultry blend of spices. Piquant cloves, nutmeg, and cinnamon mingle with sweet allspice, vivacious ginger and a kiss of cardamom. Great with milk!
Entice fresh water to a boil and pour over a bag of Rooibos Chai. Steep 5-6 minutes. This chai is delicious with milk. For iced tea, steep 2 tea bags, cool and pour over ice.
In the Cederberg Mountains of South Africa, the rooibos farmers have used revenue from Fair Trade sales to support local schools, gender equality and HIV-AIDS prevention.
Rooibos Chai Soufflé
Preparation Time: 45 minutes
- 3 tea bags Rooibos Chai
- 1cup heavy cream, unsweetened
- 1 tsp. cinnamon, ground
- 1 tsp. cloves, ground
- 1 tsp. ginger, ground
- 1 tsp. cardamom, ground
- 1 tsp. nutmeg, ground
- 3 tsp. cornstarch
- 4 egg yolks
- 3 drops vanilla extract
- 5 oz. confectioner’s (icing) sugar
- 10 egg whites
- pinch of salt
Preheat oven to 375° F. Tear open tea bags and pour contents into cream. Bring cream to a simmer. Add remaining spices. Dissolve cornstarch in a little water. Add to cream. Stir until thickened. Beat egg yolks, vanilla extract, and sugar. Add to cream and stir over low heat for 5 minutes. Set aside. Beat egg whites and salt until fluffy. Fold into cream mixture. Lightly grease Soufflé dishes with butter, pour in batter and bake for 20-25 minutes until it rises. Serve with Vanilla ice cream and fresh raspberries. In Good Health!