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You are here: Home Ā» Food Preparation Ā» Recipes Ā» Allergy Friendly Ā» Vanilla Ginger Chai Tea {with a nourishing gelatin boost!}

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Vanilla Ginger Chai Tea {with a nourishing gelatin boost!}

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Vanilla Ginger Chai Tea {with a nourishing gelatin boost!} | In recent years, I've avoided vanilla chai drinks because of the caffeine and sugar. Then I happened up on this warm, soothing, nourishing, mug-worthy morning drink, and I include gelatin for a nutritional boost. If you like chai, I believe you will love this homemade version as much as I do! | TraditionalCookingSchool.com

In my college years, a favorite drink splurge of mine was chai tea. I loved the spice, taste, and especially the warmth it provided on a cold morning en route to classes.

In recent years, I’ve avoided vanilla chai drinks due to the caffeine in black tea and the high amounts of sugar.

In an attempt to consume more ginger for health and find a warm, soothing, mug-worthy drink to replace a morning cup of coffee, I happened upon the following creation!

If you like chai, I believe you will love this as much as I do. As an added punch, I included someĀ gelatin in this drink. I find the gelatin provides numerous nail, hair, skin, intestinal, and filling benefits. When I have this tea in the morning, I no longer feel hungry an hour after breakfast.

To make life a bit more simple, I make a gallon of tea at a time and store it in the fridge — ready to be warmed up whenever the urge hits.

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Vanilla Ginger Chai Tea {with gelatin}

If you like chai, I believe you will love this as much as I do. As an added punch, I included some gelatin in this drink. I find the gelatin provides numerous nail, hair, skin, intestinal, and filling benefits. When I have this tea in the morning, I no longer feel hungry an hour after breakfast.

Course Beverage
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Steep 30 minutes
Total Time 43 minutes
Servings 4 servings
Calories 24 kcal
Author Tracey Vierra

Ingredients

Base:

  • 1 sprig ginger root fresh , about an inch and a half long
  • 2 ceylon cinnamon sticks
  • 1 tablespoon whole cloves
  • 2 quarts pure water plus additional as desired*

Serve:

  • 1-1/2 tablespoons sustainably-sourced gelatin (certified glyphosate-free)
  • 1/2 to 1 teaspoon molasses
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons raw honey
  • shake ground nutmeg
  • raw cream

Instructions

Base:

  1. Boil water.Ā 

  2. While waiting, cut up the ginger in thin, length-wise pieces and drop them in the bottom of the gallon jar, along with cinnamon and cloves.Ā 

  3. Slowly add boiling water to the jar, and cover jar loosely.Ā 

  4. Let this seep for 30 minutes or more, depending on whether or not you like a strong ginger flavor. (I often let steep all day to get a rich flavor.)Ā 

  5. Then fill the remainder of the jar with pure water and store in the fridge.

Serve:

  1. When ready for a cup, boil as much base as you would like.Ā 

  2. Put gelatin in your cup first, wait for the tea to boil, then add tea to the cup with gelatin, stirring rapidly.Ā 

  3. Once the gelatin is incorporated in the tea without any lumps, add molasses, vanilla extract, honey, and nutmeg.Ā 

  4. Add cream last.Ā 

  5. Enjoy!Ā 

  6. As an added treat, if you still have tea left once it cools, it turns to chai jello which my little 2-year-old loves to wiggle and eat.

Recipe Notes

  • Spice ingredients vary in potency. If you feel that using the listed amounts of ginger, cinnamon, and cloves does not yield a strong enough concentrate for you, then drink the tea without diluting with additional water. Then next time you make the concentrated, double or triple the amounts of ginger, cinnamon, and cloves.
Nutrition Facts
Vanilla Ginger Chai Tea {with gelatin}
Amount Per Serving
Calories 24 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 28mg1%
Potassium 13mg0%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Vanilla Ginger Chai Tea {with a nourishing gelatin boost!} | In recent years, I've avoided vanilla chai drinks because of the caffeine and sugar. Then I happened up on this warm, soothing, nourishing, mug-worthy morning drink, and I include gelatin for a nutritional boost. If you like chai, I believe you will love this homemade version as much as I do! | TraditionalCookingSchool.com

Enjoy! Do you love chai?

This post featured in 33 Warming & Nourishing Fall Sippers.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Allergy Friendly Drinks & Smoothies Drinks & Smoothies (Gluten-Free) Food Preparation Health & Nutrition Recipes Superfoods & Supplements

About Tracey Vierra

Tracey has been eternally blessed with a Godly husband to share her days; five beautiful, healthy, witty children who never cease to amaze her; a comfortable place to live amidst the hills and valleys of middle Tennessee; all while being surrounded by neighbors who cluck, crow, moo, chirp, buzz, and allow them to enjoy God's creation. You'll find her reading or attempting to make some new concoction in the kitchen, usually with a baby on one hip and at least one other little one mixing, stirring, or tasting. Tracey and her family offer traditional prepared sourdough and gluten-free cereals at Hill and Hollow.

Reader Interactions

Comments

  1. Jenny says

    March 30, 2015 at 5:48 pm

    I like chai but I never drink it on a regular basis. I do like hot tea in the mornings though. I’m going to pin this and see what my husband thinks of it. Thanks for sharing Tracey!

    Reply
    • Tracey Vierra says

      April 16, 2015 at 8:48 pm

      Thanks, Jenny.

      I hope you enjoy especially while there might be a few more cool mornings before summer hits!

      Blessings to you!

      Reply
  2. Susan Smith says

    April 4, 2015 at 6:55 am

    One of my favorite spices in chai is the black pepper. Is there any nutritional reason that you didn’t include it?

    Reply
    • Tracey Vierra says

      April 16, 2015 at 8:49 pm

      Hello Susan,

      i just added it in my last batch and it was excellent! Thanks for the tip. : )))

      Reply
  3. Joni says

    April 4, 2015 at 12:49 pm

    This sounds delicious! After steeping, do you strain out the spices before storing in the frig or do you keep them in the water during storage? I’ve already started a batch!

    Reply
    • Tracey Vierra says

      April 16, 2015 at 8:51 pm

      Hi there, Joni!

      Let me just say yes, and yes. I have strained the spices after a few hours, and I have also left them in for days. If left for days, the ginger gives quite a punch and my stomach is not strong enough to handle it. A day or two is strong and perfect in my opinion.

      I hope that helps. : ) Would love to know what you try. : )

      Reply
  4. Liz says

    April 9, 2015 at 4:30 pm

    Hi,
    I was a little confused about the gelatin in this recipe. Do you add it to the half gallon recipe and then store in the frig? Or, wait and add gelatin when you reheat the tea and put it in your cup? It says both ways. šŸ™‚ Thanks!

    Reply
    • Tracey Vierra says

      April 16, 2015 at 8:54 pm

      Hello Liz,

      Well, it depends on the gelatin you use. I currently have the kind that needs warm water to dissolve, so I add the gelatin for each serving that I warm up, a bit in my cup before I pour in the hot liquid. I think collagen hydrolysate does not require heat to dissolve- however I have not splurged on that benefit yet. : ) I do not know if it would gel if kept in the fridge though??? Would love to hear if anyone has experience with this.

      Blessings!

      Reply
      • Kerry says

        May 31, 2015 at 9:06 am

        Collagen hydrolysate does not gel.

        Reply
  5. Joni says

    April 17, 2015 at 6:55 pm

    Hi Tracey,
    Thank you so much for replying to my question! You are so right about letting the spices steep for a day or two in the tea. I had made the chai tea in the morning and left the spices in to steep all day until evening. After my husband and I tasted it we both decided it wasn’t strong enough for our us. I was a little concerned that by morning it would be way too strong but decided to go ahead and let it continue steeping until then. It wasn’t too strong at all……it was perfect!!

    Reply
    • Tracey Vierra says

      May 20, 2015 at 9:45 pm

      Great to hear!!!

      Reply
  6. Shelley says

    May 30, 2015 at 8:27 am

    This looks wonderful. I do not have cinnamon sticks. Can it be made with ground cinnamon?

    Reply
  7. Shelley says

    May 30, 2015 at 5:45 pm

    Can this be made with ground cinnamon? I don’t have cinnamon sticks.

    Reply
    • Kerry says

      May 31, 2015 at 9:03 am

      I’ve made tea with ground spices before and it works just fine, it’s just harder to strain out.

      Reply
  8. Kriya says

    April 13, 2016 at 11:35 am

    I’d like to add black tea to this. How would you recommend doing that? Also, where do you get your gallon jar?

    Thank you!

    Reply
  9. Rose says

    January 8, 2017 at 4:42 pm

    A good place to get a gallon jar is from the hamburger restaurant “Five Guys”. They get their pickles in gallon jars and will gladly give you one. It just requires diligent washing to get the pickled smell out. I use it for kombucha and anything else calling for a gallon jar.

    Reply
  10. Julie says

    January 3, 2019 at 9:26 am

    I’m a little confused with the amounts in this recipe. Am I correct in thinking the spice and water amounts are for the whole batch, but the gelatin, molasses, and honey are per cup?
    Thank you! I look forward to trying this. I love a warm drink in the mornings but have trouble finding something I can feel good about drinking that I actually like.

    Reply

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