Press-ipes: Vanilla Bone Broth Chai


This recipe was created and posted by the amazing Fairy Gut Mother. See the original recipe here.

I am a huge fan of using bone broth in more than just soups, like my Bone Broth Bloody Mary (featured on Dr Oz!), Apple Cider Bone Broth and my Gut Healing Hot Chocolate. When using mild broths you can use them in virtually ANY recipe! For this particular recipe, I used The Pressery Chicken Broth, a very mild flavored broth that incorporates nicely into any recipe. It adds a savory richness to the chai which complements the aromatic flavors and sweetness from the vanilla and maple syrup. Plus, the Pressery broth is all freshly made, small batch, hand crafted which yields a much more palatable broth. It is free of any preservatives and artificial ingredients and is sourced from all sustainable and humanely raised animals. My favorite part is that it ships cold, not frozen, which preserves the freshness and ultimately provides a superior taste.

A couple things to note, I would strongly recommend using one of these mild broths for the recipe rather than using a more robust broth (like beef or perhaps flavored with lots of onion and garlic) which might not blend as well. I also recommend lightly toasting the spices over the stove before steeping as it helps add more flavor to the chai.

PS: Need help making bone broth? Make sure to check out my YouTube page where I break down the process in my two-part series, first talking about how to pick the right kind of bones for the broth and second, talking about how to make the broth. If you like the videos, don't forget to subscribe to my channel and give them a thumbs up! As always, you can leave questions in the comments below :) 



  • 1C Pressery Chicken Bone Broth

  • 3C water

  • 3C oat milk (or milk of choice)

  • 2 cinnamon sticks

  • 2tsp black peppercorns

  • 10 cloves

  • 6 cardamom pods, cracked

  • 2-3 1-inch slice of fresh ginger

  • 1/2tsp vanilla extract

  • 8 black tea bags

  • 1/3C maple syrup'



  1. In a medium saucepan, add pepper, cinnamon cloves, and cardamom and lightly toast over medium/low heat until it becomes fragrant (about 2-3 minutes).

  2. Add chicken broth and water to saucepan and allow to simmer for about 5-7 minutes.

  3. Remove saucepan from heat and add tea bags. Allow tea to steep for about 10 minutes.

  4. Meanwhile in another medium saucepan, add 3C oat milk and bring to a simmer.

  5. Add maple syrup and stir until well combined.

  6. Remove from heat and blend with electric foamer.

  7. Strain tea into mug, filling about 3/4 way full.

  8. Fill remainder of the cup with oat milk and enjoy!










This recipe was created and posted by the amazing Fairy Gut Mother. See the original recipe here.