02_RUBY-CHAIWe are SO excited about this collaboration with Red Stamp. If you haven’t heard of them, be sure to check them out. In short: we’re obsessed with them.  We’ve teamed up with them to create a series of recipe cards…you are in for a treat. All recipes are posted on their blog [our first one for Maple Roasted Carrots found here].

I mean, how beautiful are these pictures?! Thanks, Red Stamp!


Ruby Chai is an aromatic and healthy alternative to sugary, seasonal beverages like hot cocoa and eggnog. Cloves, cardamom and coconut milk take center stage and awaken your senses. It’s utterly easy to make {hooray!} :: simply place the ingredients in a pot to simmer, steep and enjoy.

Red Stamp is already picturing themselves sipping on mugs of sweet ‘n’ spicy chai post-sledding or serving it at our next holiday cookie party. Sounds delightful to us!

Ruby Chai [2 servings]

  • 1 cup filtered water
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 star anise pod
  • 8 green cardamom pods
  • 6 black peppercorns
  • 2 inch piece of ginger, peeled and diced
  • 2 cups unsweetened almond or coconut milk
  • 2 Tbsp grade B maple syrup
  • 2 rooibos tea bags [or use loose tea]

Put water and spices in a saucepan and bring to a boil. Reduce the heat to low, cover and simmer for 15-20 minutes.

Add milk and maple syrup and continue to simmer, do not let boil. Add the tea and turn off the heat. Allow to steep for 5 minutes, then remove tea bags or strain tea and enjoy!

Grab the beautifully designed Red Stamp recipe card here! Icing on the cake? Use promo code “RSHEARTSPN” for 20% off your Red Stamp order. Offer expires 12/31/15.