Spicy Mango Rooibos Chai
This chai brings together the warm, earthy notes of rooibos with the bright sweetness of mango and a kick of spice. It’s like a hug in a cup on a chilly day.
I’ve always loved chai, but when I discovered rooibos, it felt like I found my soulmate in the tea world.
The naturally sweet and nutty flavor just pairs so beautifully with spices and fruit.
This Spicy Mango Rooibos Chai is my go-to for cozy afternoons or when I need a little pick-me-up.
Plus, the vibrant color always brings a smile to my face!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using fresh mango because it really enhances the sweetness, but if you can’t find fresh, frozen works great too! You can totally adjust the sweetness with the maple syrup based on your preference. And if you're feeling adventurous, try adding a pinch of cayenne for an extra kick!
Tips & Notes
- •I keep my rooibos tea in a glass jar - it stays fresh for ages and I love the way it looks on my shelf.
- •For an even creamier chai, try using full-fat coconut milk!
Recipe Variations
- •Sometimes, I’ll throw in a pinch of nutmeg for a little extra warmth.
- •If I have any leftover chai, I love to freeze it into ice cubes for my smoothies!
Storage & Freezing
You can store any leftovers in the fridge for up to 3 days. Just give it a good shake or stir before enjoying it again. It also makes a fantastic base for smoothies!
Frequently Asked Questions
Can I use a different type of tea?
Absolutely! If you don't have rooibos, feel free to use black or green tea, but keep in mind that the steeping time may vary.
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This chai brings together the warm, earthy notes of rooibos with the bright sweetness of mango and a kick of spice. It’s like a hug in a cup on a chilly day.
Ingredients
Instructions
- 1
In a medium saucepan, bring the water to a boil.
- 2
Once boiling, add the rooibos tea leaves, cinnamon stick, ground ginger, ground cardamom, and black peppercorns. Let it simmer for about 10 minutes.
- 3
While the tea simmers, in a blender, combine the diced mango with the coconut milk and blend until smooth.
- 4
After 10 minutes, strain the chai mixture into the blender with the mango-coconut milk, discarding the solids.
- 5
Add the maple syrup and vanilla extract to the blender. Blend again until everything is well combined.
- 6
Pour the chai into mugs and enjoy it warm, or chill it for a refreshing iced version!
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