Creamy, rich and lightly spiced, this elixir has become my go-to brew for an afternoon in search of satisfaction.
1.5 tbsp. Rooibos Red Tea
1 tbsp. spiced chai mix
1 teaspoon raw coconut oil
1 tbsp. raw cane sugar
1/4 cup almond creamer (or half and half)
To start, steep 1.5 tsp of rooibos red tea in 8 oz cup of boiling water. The rooibos tea should steep for 5-6 minutes.
Add in 1 tbsp chai tea powder and whisk until blended. Next, add 1 teaspoon raw coconut oil until melted. Then whisk in 1 tbsp of raw cane sugar. & finish by adding 1/4 cup steamed or frothed almond creamer .
Top with a dash of nutmeg or cinnamon & curl up with a good read, or a blank page to pour your soul into. Winter is a blessed time for reflection and documentation. Use a journal to track your growth into the seasons of sunshine, soon to come.