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Rooibos Chai (loose)

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!

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  • Alchemy: Caffeine-free rooibos with cloves, nutmeg, cinnamon, allspice, vivacious ginger and a kiss of cardamom
  • Flavor Notes: Rich chai with exotic blend of spices
  • Occasion: Great dessert tea; add milk & honey if you desire
  • Caffeine: None
Organic Fair Trade Certified Non-GMO

Fair Trade Certified™ organic rooibos, organic cloves, organic allspice, organic ginger, organic nutmeg, organic cinnamon, organic cardamom.

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

Serves 4

  • 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!