• Elixirs and Teas (Food Network)Source: Food Network

Spiced drinks hydrate the body, and soothe the soul. 




Skill level

Average: 5 (4 votes)


Chilli, cinnamon and cacao nib tea

  • 60 g (2 oz/⅔ cup) cacao nibs
  • 1 cinnamon stick
  • 1 tbsp honey
  • ½ tsp cayenne pepper


Turmeric chai

  • 3 green cardamom pods, bruised
  • 2 slices fresh ginger
  • 1 cinnamon stick
  • ½ tsp fennel seeds
  • 1 slice fresh turmeric
  • ½ tsp black peppercorns
  • 1 tsp black tea leaves
  • 250 ml (9 fl oz/1 cup) milk
  • ½ tsp honey (optional)


Chilli Elixir

  • 1 tbsp chamomile tea leaves
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 2 sprigs lavender
  • 1 sage leaf
  • zest of ½ lemon, in wide strips
  • 1 tsp honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


For the chilli, cinnamon and cacao nib tea, combine the cacao nibs, cinnamon, honey, cayenne pepper and 500ml (17 fl oz/2 cups) water in a small saucepan. Bring to a gentle simmer and cook for 10 minutes. Strain and serve warm.

For the turmeric chai, combine the cardamom pods, ginger, cinnamon, fennel seeds, turmeric and black pepper in a dry saucepan. Cook, stirring, over medium heat for 2 minutes or until fragrant and toasted. Add 250 ml (9 fl oz/1 cup) water and slowly bring to a simmer. Add tea leaves, milk and honey, and simmer for 30 seconds. Strain and enjoy.

For the chilli elixir, combine all the ingredients with 500 ml (17 fl oz/ 2 cups) water in a small saucepan. Bring just to a gentle simmer, then strain. Drink hot or cold.