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Bulletproof Chai Tea (Very Low Caffeine)

Have you heard of Bulletproof coffee yet, like me, you are highly sensitive to caffeine? Look no further: homemade Bulletproof Chai Tea sweetened with Honey MELT® is destined to become a part of your morning routine. Before Chai Tea was commercialized in the US, I was making my own – Chai Tea couldn’t be easier or cheaper to make and allows you control over the caffeine content. I am highly sensitive to caffeine, yet this recipe is surprisingly energizing. (Black tea is considered an essential component of the recipe as a synergistic compound.) Makes 2 quarts of Bulletproof Chai Tea.


2 quarts water

20 cardamom pods

20 peppercorns

15 cloves

3 cinnamon sticks

1 Tablespoon loose black tea

1 inch fresh ginger root, grated

nutpods dairy-free creamer – to taste

1-2 Tablespoons Honey MELT® per cup of Chai Tea

Honey to taste

bulletproof chai


  • Boil the cardamom, peppercorns, cloves, cinnamon, black tea, and ginger root for at least 30 minutes.
  • Strain Chai Tea into storage glass container(s) and place in the refrigerator.
  • For a cup of Bulletproof Chai Tea, reheat 8oz. When boiling, remove from heat.
  • Blend Honey MELT®, milk, and honey to taste using a hand blender until frothy.
  • Pour into mug and enjoy!

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