Recipe

Spiced Brewing Stand Recipe

A cozy herbal, nutty drink with warm spices, toasted nuts, and a creamy finish. Think chai meets nut milk, built for slow mornings and sweet evenings.

By Matt Campbell

•

4.8

A steaming mug of creamy spiced herbal drink on a wooden countertop with cinnamon sticks and toasted nuts nearby

Jump to Recipe

If you have ever wanted your kitchen to smell like a candle shop in the best way, this is it. Spiced Brewing Stand is my go-to “make something warm and impressive without actually trying that hard” drink. It is herbal, nutty, and lightly sweet, with that cozy spice hit that makes you take a sip and immediately look around like, “Wait, did I just become a person who has their life together?”

This recipe is built like a friendly little brew station at home: toast a few spices, steep a strong herbal base, then swirl in a nutty, creamy finish. You can keep it caffeine-free, make it dairy-free, or spike it for grown-up dessert vibes. The whole thing is flexible, forgiving, and very into being sipped from your favorite mug.

Hands pouring hot herbal tea concentrate into a saucepan with spices gently simmering

Why It Works

Big aroma, low drama: Toasting the spices for 60 seconds wakes everything up fast.
Herbal base that actually tastes like something: A strong steep gives you depth without relying on coffee or black tea.
Nutty body and silky texture: Toasted nuts plus oat milk or whole milk make it feel rich and satisfying.
Balanced sweetness: Maple syrup brings caramel notes that play nicely with cinnamon, ginger, and vanilla.
Easy to customize: Make it stronger, creamier, less sweet, or add a pinch of heat. It will not judge you.

Pairs Well With

Storage Tips

Fridge: Store the brewed base (tea and spice concentrate) in a sealed jar for up to 4 days. Keep the milk portion separate if you can, especially if using dairy, so it reheats smoothly.

Reheat: Warm gently in a small pot over low heat, stirring often. Avoid boiling once milk is added, since it can dull the spices and mess with the texture.

Freeze: Freeze the concentrate (without milk) in ice cube trays, then transfer cubes to a freezer bag for up to 2 months. Thaw in the fridge or melt in a saucepan, then add milk.

Iced version: Chill the concentrate, pour over ice, and add cold milk. It is basically a cozy drink doing a summer internship.

Common Questions

What is “Spiced Brewing Stand” exactly?

It is a warm, spiced herbal drink built from a strong herbal tea base plus toasted spices, sweetener, and a nutty milk finish. Think chai energy, but caffeine-free and a little more creamy-nutty. The name is my little nod to the idea of building a cozy “brew station” at home. No game knowledge required, just a mug.

Which herbal tea works best?

Rooibos is my favorite because it tastes naturally vanilla-like and stands up to spice. Peppermint can overpower, so if you use it, blend with rooibos or chamomile. Hibiscus is delicious but tangy, so use less and sweeten a touch more.

Can I make it nut-free?

Yes. Skip the toasted nuts and use oat milk plus 1 tablespoon of sunflower seed butter or tahini for that nutty vibe. Start with less tahini, it can get bold fast.

How do I make it extra creamy without heavy cream?

Use full-fat oat milk, or add 1 to 2 tablespoons of canned coconut milk per mug. Another good trick is blending the finished drink for 10 seconds to foam it up.

Can I sweeten it with something other than maple syrup?

Absolutely. Honey works great if your tea is not too hot when you add it. Brown sugar is also solid. For sugar-free, use monk fruit sweetener and add a splash more vanilla for roundness.

Can I make a big batch for guests?

Yes. Double everything and keep the concentrate warm in a slow cooker on low. Let guests add milk and sweetener to taste like a little DIY mug bar.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan (at least 3 quarts)
Fine-mesh strainer
Whisk or milk frother (optional but fun)
Measuring spoons and cups
Kettle or a way to boil water

I started making versions of this when I realized I wanted a “special drink” that did not require an espresso machine, a barista certificate, or the emotional commitment of cleaning a blender. The first time I toasted the spices and poured in that rooibos, my kitchen smelled like I was hosting a holiday movie. Now it is my reliable move when friends swing by and I want to offer something warmer than water but easier than dessert. Also, I like any recipe that lets me feel fancy while wearing sweatpants.

Spiced Brewing Stand Recipe

(4.8 Reviews)

Prep Time 8 minutes

Cook Time 12 minutes

Total Time 20 minutes

Servings 4 to 6 mugs

Ingredients

4 cups water
3 rooibos tea bags (or 2 tablespoons loose-leaf rooibos in an infuser)
1 cinnamon stick
4 whole cloves
6 whole allspice berries (or 1/4 teaspoon ground allspice)
6 green cardamom pods, lightly crushed (or 1/2 teaspoon ground cardamom)
1 1/2 teaspoons fresh ginger, finely grated (or 1/2 teaspoon ground ginger)
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 to 3 tablespoons maple syrup, plus more to taste
3 cups milk of choice (whole milk, oat milk, or almond milk)
1/3 cup raw almonds or hazelnuts, roughly chopped
Optional: 1 tablespoon cocoa powder for a mocha-spice vibe
Optional: Orange peel strip (about 2 inches) for a brighter finish
Optional garnish: cinnamon, grated nutmeg, or a few crushed toasted nuts

Whole spices and chopped nuts arranged on a cutting board next to a saucepan

Instructions

Toast the nuts. Set a medium saucepan (at least 3 quarts) over medium heat. Add the chopped almonds or hazelnuts and toast for 3 to 5 minutes, stirring often, until fragrant and lightly golden. Transfer to a bowl. Leave the pan on the stove.
Wake up the spices. Add the cinnamon stick, cloves, allspice, and cardamom to the same pan. Toast for 45 to 60 seconds, just until aromatic. Keep things moving so nothing scorches.
Build the herbal base. Carefully pour in the water. Stand back as you pour, since the hot pan can kick up a quick burst of steam. Bring to a gentle simmer, then add ginger. Simmer 5 minutes.
Steep the tea. Turn off the heat. Add rooibos tea bags and steep 6 to 8 minutes for a strong, cozy concentrate. (If you like it lighter, go 5 minutes.)
Strain. Remove tea bags, then strain the liquid through a fine-mesh strainer into a clean pot or large measuring cup. Discard the spices.
Season and sweeten. Stir in vanilla, salt, and maple syrup. Taste. Add more maple if you want it sweeter, or a pinch more salt if you want the spices to pop.
Add the creamy, nutty finish. Return the strained liquid to the saucepan over low heat. Add the milk and half of the toasted nuts. Warm gently for 3 to 4 minutes. Do not boil.
Optional foam move. For a cafe-style mug, use a whisk or milk frother for 10 to 15 seconds right before serving.
Serve. Pour into mugs and top with the remaining toasted nuts. Add a pinch of cinnamon or nutmeg if you want it extra cozy.

Chaotic-but-helpful tip: If you accidentally over-steep and it tastes too intense, add a splash more milk and a tiny bit more maple. Most kitchen problems are just “needs a little balance.”

Nutrition information is estimated.

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