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Cozy Maple Cinnamon Chai Tea Bombs

maple cinnamon chai tea bombs - featured image
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These cozy maple cinnamon chai tea bombs deliver a perfect sip of autumn warmth with a sweet and spicy blend, ideal for chilly days and comforting rituals.

Ingredients

Scale
  • 3 tablespoons black tea leaves (Assam preferred, Darjeeling works too)
  • 2 tablespoons maple syrup powder (pure, no added sugar)
  • 1 teaspoon ground cinnamon (Ceylon cinnamon preferred)
  • 6 small cinnamon sticks (about 2 inches each)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1 tablespoon powdered sugar
  • 8 ounces (240 ml) hot water for steeping

Instructions

  1. Combine dry ingredients: In a large mixing bowl, whisk together black tea leaves, maple syrup powder, ground cinnamon, ground ginger, cardamom, cloves, and powdered sugar until evenly mixed. Ensure no clumps of maple syrup powder remain.
  2. Prepare the molds: Lightly grease silicone sphere molds with neutral oil or non-stick spray to help release the tea bombs easily.
  3. Fill the molds halfway: Spoon the dry mixture into each half of the sphere mold, pressing gently but firmly to compact the ingredients without overpacking.
  4. Add cinnamon sticks: Place one small cinnamon stick in the center of one half of the mold for a slow infusion of spice.
  5. Seal the bombs: Fill the other half of the mold with dry mixture and press together firmly to seal. Smooth edges and remove excess powder to prevent crumbling.
  6. Set the bombs: Place filled molds on a parchment-lined tray and refrigerate or freeze for at least 30 minutes to harden. Freezing speeds up the process.
  7. Remove from molds: Gently pop the tea bombs out of the molds. Smooth any rough edges or clean excess powder with a small brush if needed.
  8. Store or serve: Store tea bombs in an airtight container in the refrigerator for up to two weeks or freeze for longer storage. To serve, drop one bomb into 8 ounces (240 ml) of freshly boiled water and steep for about 5 minutes, stirring gently.

Notes

Use maple syrup powder instead of liquid syrup to prevent premature melting. Press halves firmly and smooth edges to avoid crumbling. Freeze molds before filling to speed setting. Steep in freshly boiled water for best flavor. Substitute rooibos tea for caffeine-free option. Adjust spices to taste.

Nutrition

Keywords: chai tea bombs, maple cinnamon chai, autumn tea, cozy drinks, homemade chai, tea bombs recipe, fall beverage, warm tea, easy chai recipe

Find it online: https://blixfood.com/cozy-maple-cinnamon-chai-tea-bombs-easy-homemade-warm-autumn-sips/