Ghee Rooibos Chai Tea

I’ve seen recipes and references to bulletproof coffee, basically coffee blended with butter, but mostly ignored it because I don’t drink coffee. Then a friend recommended Hot Buttered Cinnamon Tea.

I almost facepalmed. If in coffee, why not in tea?

I wanted some extra spice to help fight a cold, and chai tea is just so comforting. I don’t drink caffeine, so I made it with rooibos. If you haven’t been able to like rooibos, this is the recipe to do it with. The chai spices fill it out a little.

I remember as a child going with my mom to an Indian family, who showed us how to make chai tea. There was lots of milk and copious amounts of sugar. We’ve enjoyed it ever since, made with whole spices.

I can’t handle casein, so I made it with ghee (clarified butter). I also tried it with coconut oil instead, and while it was alright it didn’t have the same creaminess as ghee.

One sip and I was sure it was the best tea I had ever had. Make sure you blend it with a blender/immersion blender, otherwise you’ll end up with floating oil scum. Not so appetizing.

You can, of course, use tea bags but I highly recommend giving this a whirl. The flavour is incomparable. I don’t recommend ground spices either, unless you filter it through a coffee filter. The optional ingredients are if you want to give it an even greater health kick.

This would make a great gift as well, just substitute candied ginger instead of fresh, mix the spices and rooibos loose tea and package in a pretty bag or jar.

Ghee Rooibos Chai Tea
makes two cups

2 1/2 cups (625ml) water
1 cinnamon stick
4 cardamon pods
4 whole allspice
6 cloves
4 whole black pepper
1 inch (3cm) piece fresh ginger, peeled
2 tsp loose rooibos (or two tea bags)
1 1/2 tbsp (45ml) ghee (or butter, coconut oil)
sweetener of choice to taste
1 tsp virgin coconut oil (optional)
1 tsp gelatin (optional)

Slice ginger, crack cardamon pods, and put all spices into a small pot with the water. Bring to a boil and let simmer for 5-7 min. Turn off the heat, stir in the rooibos, and let steep for 5-6 min.

Strain tea into blender or tall container for immersion blender. Add ghee, and optional sweetner (I like a tsp of honey), coconut oil, and/or gelatin. Blend for 10-15 sec.

Pour into cups and savour.

Have you tried butter in tea or coffee? How did you like it?

Shared at Hearth and Soul, Fat Tuesday, Tasty Tuesday, Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Pennywise Platter, Simple Meals Friday, Real Food Friday, Fight Back Friday, Unprocessed Friday, Savoring Saturdays, Weekend Wholefood Blender Party, Thank Goodness It’s Monday