Cozy Herbal Tulsi Chai

This herbal tulsi chai makes for a delightfully cozy and caffeine-free cup of spiced tea that can be enjoyed hot or iced! Whole spices, fresh ginger root, and orange peel are simmered to extract their flavor then steeped with dried tulsi basil. Once strained, the resulting aromatic concentrate can be mixed with equal parts milk for a delicious cup of caffeine-free chai.

Tulsi basil has long been a favorite herb to grow in my garden because of its incredibly unique aroma and flavor. It’s spicy, minty, and a little sweet which is great on its own, but really amazing when paired with chai spices. Plus, it’s entirely caffeine free and really great for managing stress! This recipe yields a chai concentrate that can be mixed with equal parts milk whenever you’d like to enjoy a cup. It’s equally delicious hot and iced and can be enjoyed any time of day since it’s caffeine-free. Let’s whip up a batch!

Why You’ll Love This Tulsi Chai

• You get all of the beautiful spicy and aromatic flavors of a typical chai but without the caffeine.
• Since it’s homemade, there are no added sweeteners or fillers!
• It lasts up to two weeks in the fridge to give you plenty of time to enjoy it.
• It comes together without much hands-on time.

Want a caffeinated chai instead? Use 1/4 to 1/3 cup loose leaf black tea in place of the tulsi basil!

What You’ll Need to Make This Tulsi Chai

• Whole Spices: You’ll need whole cinnamon sticks, green cardamom pods, star anise, and cloves. Along with fresh ginger, these spices create the chai blend and lend warmth and sweet spice to the tea. You’ll crush them up before adding using them in order to maximize their surface area and flavor in the resulting tea!
• Fresh Ginger Root: The spiciness of ginger is one of my favorite things about chai! You can use 1/4 cup if you’d like it less gingery, or, you can use a 1/2 cup which is my preference. I used my homegrown ginger in this batch so it felt extra special!
• Orange Peel: You’ll remove the peel from one small orange and toss it in with the spices. It lifts all of the flavors and gives the chai a mellow citrus note.
• Dried Tulsi Basil: Tulsi or Holy basil has the most delightful flavor that is minty, peppery, and a tad fruity with a hint of cloves. It pairs wonderfully with all of the spices and the citrus AND since it’s a variety of basil, it makes this chai caffeine-free! You can typically find tulsi basil tea bags in well-stocked grocery stores, just make sure that tulsi is the only ingredient. Or, you can order dried tulsi from bulk herb companies like this one.

Tips for Making the Best Cup of Chai

The fresher the spices the better! But honestly, I’ve made chai with some questionably old herbs and it still came out rather delicious. Don’t skip out on crushing the whole spices because it will help maximize their surface area which means you’ll achieve an overall stronger and deeper flavor in the chai. Also, make sure when you’re steeping the tea that you cover it with a lid or a plate to allow it to infuse better. As it steeps, the hot tea will release steam laced with the essential oils of the spices and herbs. By covering it as it steeps, you’re ensuring that these stay in your tea and yield a much better flavor. Once you’ve strained the tea, it’s a concentrate which means you’ll need to mix it with equal parts milk of your choice when you want to enjoy a cup!

Homemade Tulsi Chai in 4 Easy Steps

Looking for More Cozy Beverages?

I highly recommend my fall spice horchata iced coffee if you’re in an autumnal mood but it’s still hot out. If you want something fruity with just a hint of spice, try my hibiscus plum iced tea.

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