Pooja Motl | Author. Healthy Food Chef. Mother-Daughter STEM Advocacy. Value and Virtues of Motherhood.

Caffeine-Free Chai Tea
1 serving / 5 minutes

A hot cup of tea soothes my throat, my mind, and helps me to relax.


  • 1/2 inch ginger, peeled and grated
  • 1/2 inch turmeric, peel and thinly sliced (optional)
  • 3 cardamom pods, lightly crushed
  • 2 cloves
  • 2 peppercorns
  • 1/2 to 1 cinnamon stick
  • 1 to 1 1/2 teaspoon raw organic honey


1. Add all ingredients to glass and add water just off the boil. Stir to incorporate honey.

2. Let stand for 5 minutes then enjoy. You may wish to strain ingredients or not depending on your preference (I usually keep everything in my travel mug as I sip as they stay underneath the cap). The longer the ingredients remain, the stronger the flavor.


I can’t live without tea (of course I can, but you get the point). A hot cup of tea soothes my throat, my mind, and helps me to relax. I have tea in between meals (I try not to drink liquids 30 minutes before and after meals as too much liquid during meals can negatively impact digestion by diluting stomach acids which makes it harder to breakdown food) to keep my day running mindfully, calmly, and happily. As I’m usually away from home working, at the gym, or tending to my daughter, I usually bring my tea with me in a stainless steel travel mug. I have tried many, and many have failed. I finally came across Bodum’s double wall stainless steel mug which is spill proof and perfect for everyday use.

Back to my “tea”. As you may know, I do not drink caffeine. Therefore, most teas I drink are herbal or very, very low in caffeine (Japanese twig tea called Kukicha is a favorite).

Unfortunately, it is difficult to find a tasty, spicy, herbal tea. Most are fruity, floral, or on that side of the spectrum.

Recently, I have come up with a personal chai that doesn’t use any tea leaves at all – only spices, ginger, turmeric, and honey. I really enjoy the warming, very spicy nature of this drink. The ginger and turmeric are also very healing and good to help fight off colds or fevers. If you find it is too spicy for your liking, decrease the amount of cloves, peppercorns, and ginger. You may also add coconut milk or almond milk to make this drink more in keeping with a normal chai tea.

On a side note, the word “chai” means tea. It comes from “chay” a Persian word which originated from the Chinese word for tea, “cha”. The use of chai in modern times as a spiced, milky tea in the Western world is a product of a misunderstanding.

Like This recipe? Share it.
facebook twitter pinterest