##  [Rooibos Chai Mix](/index%2ephp/recipe/rooibos-chai-mix) 

  Posted by Christoph on 18 Jan 2011 

 Image

     ![Rooibos tea leaves and a cardamom pod in a light green bowl.](/sites/default/files/styles/16_9_512x288_focal_point_webp/public/2026-02/chai-mix.jpg.webp?h=4d1c0665&itok=4-ual6ca) 

 

 



This is a caffeine-free chai version, based on the [Chai recipe](http://livingwiththewebers.com/recipe/chai-latte) Sarah posted last year - which in turn is a recipe she inherited from Pia, so we're going full circle here. We used to buy a rooibos chai mix at a local Indian supermarket, but this version is much better (if I say so myself), and will definitely become a staple on our tea shelf.



Serves:

Approximately 78-84 servings of chai tea

 

Prep time:

6 minutes

 

Cook time:

5 minutes

 

Recipe Category

[Drink](/index%2ephp/recipe-category/drink)

 

 

Cuisine

[Indian](/index%2ephp/cuisine/indian)

 

 

Ingredients

18 tablespoons (4 oz.) good quality Rooibos tea

3-4 pieces star aniseed

3 tablespoons aniseed

3 tablespoons fennel seeds

24 green cardamom pods

6 2" cinnamon sticks

2 teaspoons black pepper corns

ginger root

honey or sugar

frothy milk or soy milk

 

 

Instructions

Grind the spices (star aniseed, aniseed, fennel seeds, cardamom pods, cinnamon sticks, black pepper corns) in a mortar or grinder until you have small pieces (not powder).

Spoon the ground spices into the rooibos tea and mix as you go.

Transfer the mix into a tin or jar where it is protected from light and air to remain fresh.

Measure out a teaspoon of the chai mix per cup (use a heaping one for large mugs).

Contain the mix in a sachet or tea strainer.

Add a slice or two of ginger root.

Pour boiling hot water over the mix.

Let steep for 5 minutes.

Add honey or sugar to taste.

Top off with frothy milk or soy milk.