Discover Lavender >> Recipes >> Beverages

Discover Lavender

Nancy Baggett’s Lavender-Apple Chai Tea

Lavender Apple Chai Tea Nancy Baggett

Tip: Readied quickly in a microwave oven, the recipe makes a smallish pot of tea (2 cups). But you can double or triple it, if desired.

Nancy Baggett is the author of the award winning The Art of Cooking with Lavender, which is on sale wholesale at She also writes a free, quarterly Culinary Lavender Newsletter; check it out and sign up on her website.

Lavender-apple spice tea is a simple, truly delightful way to answer the question, “I have some culinary lavender buds, what can I do with them?” If you prefer to avoid caffeinated tea, you can choose among several brands of decaffeinated chai tea bags, such as Twinings, Bigelow, Celestial Seasons and Stash.

This easy, three-ingredient recipe (plus water) also offers insight into some of the many ways lavender can enhance your cooking: it's a surprisingly versatile herb and mingles beautifully with all the so-called "gingerbread" or "pumpkin pie" spices. So, you can add it, finely chopped or ground, to enrich the taste of spiced fruit pies, cakes or cookies.


  • 1 cup apple juice
  • 3/4 - 1 cup water
  • 1 teaspoon dried culinary lavender buds
  • 1 Chai-flavored (regular or decaf) commercial tea bag
  • Clover or other mild honey (or another preferred sweetener), to taste


Combine the apple juice, water, Chai tea bag and lavender buds in a microwave-safe tea pot (or substitute a large glass measure). If the pot has a strainer insert, put the lavender in the insert; otherwise just stir it in. On high power, heat the tea just until it almost comes to a boil, 2 to 3 minutes depending on your microwave wattage; watch carefully after 2 minutes and immediately stop when you see any signs of boiling. To avoid any chance of a boil-over, let the tea stand in the microwave 3 to 4 minutes to steep and cool slightly.

Remove the strainer inset and pour the tea into a large mug or two teacups. Or, lacking an insert, pour the tea through a fine mesh sieve into cups to strain out the lavender first. Stir in honey or other sweetener to taste. Makes 2 1-cup servings.

© 2021, Nancy Baggett, from “Let’s Cook with Lavender—A Recipe Sampler.”

Download PDF