Nothing but the Spice!

• Why you’ll love it:

  • Tea-free, caffeine-free spice blend

  • Traditional chai spices only

  • Rich, aromatic and deeply warming

  • Perfect for evenings or gentle moments

  • Lovely as a herbal spice latte

  • Also makes a beautiful spice mix for mulled wine

Brewing Guide:

1 teaspoon (approx. 2–3g) per cup (250ml)

Freshly boiled water – 95–100°C

5–7 minutes for full spice flavour

Serving Suggestions:
Enjoy black for a bold herbal spice infusion, or brew strong and add warm milk for a creamy caffeine-free chai — beautifully comforting and made for quiet moments.

Traditional Stovetop Spice Method

For a richer, café-style spice latte:

1. Add 1 teaspoon of blend per cup to a small saucepan.

2. Pour in half water, half milk (or dairy-free alternative).

3. Bring gently to a simmer (avoid a rolling boil).

4. Simmer for 5–7 minutes, stirring occasionally.

5. Strain into your cup and sweeten to taste.

This method creates a deeper, creamier spice drink with beautifully rounded warmth — perfect for cosy evenings.

Mulled Wine Method

A warming winter favourite — quick and easy.

You’ll need:

• 1 bottle red wine

• 2–3 teaspoons Nothing But the Spice

• 1 orange (sliced)

• 1–2 tablespoons honey or sugar (to taste)

• Optional: splash of brandy or orange liqueur

Method:

1. Pour wine into a saucepan and add the spice blend and orange slices.

2. Heat gently over low–medium heat (do not boil).

3. Simmer softly for 10–15 minutes, stirring occasionally.

4. Sweeten to taste and add optional spirits if desired.

5. Strain into mugs or heatproof glasses and serve warm.

Creates a beautifully aromatic mulled wine with deep spice warmth and citrus brightness — perfect for cosy evenings or festive gatherings.