Winter Solstice Rose Chai Tea Recipe

  • Mindy Arbuckle SOULutions Coaching

Blog by Mindy Arbuckle SOULutions Coaching

I looove the warming herbs of chai in the winter! This recipe is a new version of an old favorite by adding in the aroma of love with rose petals. I love the taste and health benefits of ginger so I tend to add a healthy amount to my chai. If you prefer it to be less spicy, or want to tone down the ginger flavor, simply add a little less. Honestly, all the herbs are easily adjusted depending on your taste. Add more, take some away and it will still turn out great. 

Lastly, if you enjoy a little caffeine in your chai, feel free to steep 3-6 bags of black tea after the chai has simmered for 20 minutes. Definitely don’t add the black tea at the beginning of the process as it will turn very bitter. 
Happy chai day! 

Ingredients:Hot Chai on a Cold Day
1-1.5 inches sliced fresh ginger
3 2 inch cinnamon sticks
15 cardamom pods slightly crushed
1 teaspoon black peppercorns
1 teaspoon fennel
1 vanilla bean
1 cup loosely packed rose petals
8 cups water
2 cups coconut milk or other mil varieties 
Sweetener to taste

Combine all ingredients (except sweetener) into a stock pot. Halve and scrape the vanilla bean into the pot. Bring to a boil and reduce heat to simmer for 20 minutes. 
Strain, sweeten and enjoy!

Keep the remainder of the chai in the fridge for up to a week. Drink cold or reheat. 


Visit for our Crystal Infused Vitality Chai and for more warming herbal teas for the winter.