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I think we had our head up in the clouds when we made this dreamy double cinnamon and vanilla chai blend!


We combine two different types; cassia cinnamon from India and Ceylon cinnamon from Sri Lanka to our warming, spicy chai.


We then mix in marshmallowy vanilla paste with real vanilla bean seeds and sticky rice malt syrup to create a pleasantly sweet blend.


This tea pairs beautifully with flaky, buttery croissants or as a lighter alternative to dessert.


Please note: This is the vegan version of our original Double Trouble Chai because we swapped out honey for rice malt syrup.



Puerh tea, rice malt syrup, cinnamon, vanilla paste, cardamom, lemon verbena, ginger, black peppercorn (all organic)


Health benefits:

Cinnamon: Known as a digestive aid, anti-microbial, anti-inflammatory, warming and grounding, antiviral and anti-fungal. Cinnamon is an effective herb for strengthening and harmonising the flow of circulation. Used in Ayurvedic medicine for tooth ache, muscle tension, colds and flus, and is also considered to strengthen the heart, warm the kidneys and promote healthy digestion. A universal medicine that adds flavour, sweetness, aroma and warmth to food.


Cardamom pods: They are used for both culinary and therapeutic purposes. They're native to southern India and have been used for thousands of years to assist digestion. Benefits include; appetizer, carminative, stimulant, stomachic.


Lemon Verbena: Lemon verbena is native to South America, known for its medicinal effects and qualities as a food additive. Health benefits include: weight loss, strengthens muscles, reduces inflammation, boosts immunity, aids in digestion, relieves anxiety and treats congestion. Lemon verbena has a lighter, less aggressive flavour that other lemon-based plants, best described as lemon perfume. Also used topically on the skin to soften and relieve puffiness.


How to infuse: For one mug of tea, place two heaped teaspoons of leaves in a small pan on the stove.

Add 2/3 cup of water and 1 cup of your favourite milk (we recommend soy milk).

Simmer for 5-10 minutes. Strain chai into mug.

Top with powdered cinnamon and enjoy!


Alternatively, for a weaker chai, boil water to 100 degrees in a kettle.

Put two heaped teaspoons of leaves into a small tea pot.

Pour water over and wait for 5 minutes. Strain into mug.

Add milk of your choice.



How to store:

Store in a cool, dark place in an airtight container, away from outside aromas


Packaging options:

Plastic jar with cork lid OR

250g pouch

Double Trouble Chai | Vegan Sticky Cinnamon

  • Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs.

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