Eosinophilic Esophagitis Friendly Chai Spice Iced Tea
Warm spices meet a cool, refreshing glass in this iced chai that feels like a treat without a single ingredient that tends to trigger esophageal flare-ups. Black tea is steeped alongside a fragrant lineup of cinnamon, fresh ginger, cardamom, cloves, and black peppercorns — all whole, real spices you can see and control, with no mystery additives or dairy hiding in the mix. Maple syrup brings just enough sweetness to round out the bold spice blend, and the whole thing gets strained clean before it ever hits your glass. Managing eosinophilic esophagitis often means cutting out common trigger foods like dairy, soy, and wheat, and this drink sidesteps all of them naturally. The process is simple: simmer, steep, sweeten, strain, and chill. It's the kind of recipe that rewards patience — the longer it sits in the fridge, the more those spices settle into something deeply satisfying. Pour it over a tall glass of ice and it instantly feels like something you'd order at a café, made entirely on your own terms.
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Learn more →Ingredients
4 servings
- 3 cups water
- 3 black tea bags
- 1 cinnamon stick
- 1 tsp fresh ginger, thinly sliced
- 6 green cardamom pods, lightly crushed
- 4 whole cloves
- ¼ tsp black peppercorns
- 3 tbsp maple syrup
For serving
- 1 cup ice cubes, for serving
Instructions
- 1
Combine the water, cinnamon stick, sliced ginger, crushed cardamom pods, whole cloves, and black peppercorns in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5 minutes, until the liquid is fragrant and lightly amber.
- 2
Remove the saucepan from the heat. Add the tea bags and steep for 4 minutes, then remove and discard the tea bags.
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