Because no one should have to forgo the comfort of a spicy cup of chai after dark, we came up with this delightfully rich, caffeine-free option. For the base, we selected a bold, nectar-like rooibos from South Africa’s Cederberg Mountains, layering in sweet cinnamon, hot ginger, aromatic cardamom, resinous clove and a hint of floral black pepper—the classic masala spices of South Asia. For a coffee-like kick, we added roasted chicory root, balancing it with the natural sweetness of licorice root, star anise and fennel. And for a refreshing finale: a prized variety of peppermint from the Pacific Northwest.

Soothing and complex, this tea is simply wonderful after a meal. You can also mix it with your choice of steamed milk and sweeten to taste for an anytime herbal chai latte.