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Bengal Spice

Bengal Spice Herbal Tea
Brimming with cinnamon, ginger, cardamom and cloves, this adventurous blend is our caffeine-free interpretation of chai, the piquant Indian brew traditionally made with black tea. Try it with milk and sugar for a true chai experience.

Ingredients

Cinnamon, roasted chicory, roasted carob, natural spice and vanilla flavors with other natural flavors, ginger, cardamom, black pepper, cloves and nutmeg.

Caffeine Meter

0mg

Kosher Gluten Free
boil steep enjoy iced blend combine shake enjoy-latte

Brewing Methods

Brew the Perfect Cup

  • Boil

    Bring fresh, filtered water to a rolling boil.

  • Steep

    Pour 1 cup water over a tea bag in a cup. Steep 4 to 6 minutes and remove bag.

  • Enjoy

    Sweeten if desired and enjoy.

  • Try it Iced

    Pour 2 cups boiling water over 4 tea bags in a heat-resistant pitcher. Prepare as above, then add 2 cups cold water. Serve over ice. Makes one quart.

Nutrition Facts

Nutrition Facts

Serving Size: 1 tea bag (2g)

Makes: 8 fl. oz.

Servings Per Container: 20

Amount Per Serving
Calories 0
 
% Daily Value*
Total Fat 0g
0%
Sodium 0mg
0%
Total Carb. 0g
0%
Sugars 0g
Protein 0g
 
* Percent Daily Values are based on a 2,000 calorie diet.

The most accurate information is always on the label on the actual product. We periodically update our labels based on new nutritional analysis to verify natural variations from crop to crop and at times formula revisions. The website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied on.

Recipe

Bengal Spice Mushroom Soup

Print Recipe

Ingredients

  • 1 diced shallot
  • 2 large Portobello mushrooms, cubed
  • 2 cups sliced button mushrooms
  • 2 Tbsp butter
  • 4 cups water
  • 4 bags Celestial Seasonings Bengal Spice® Herbal Tea
  • 1 cup heavy cream
  • 2 Tbsp cornstarch
  • Salt and pepper

Instructions

Sauté the shallot and mushrooms in butter until tender. Bring the water to a boil in a saucepan and add the tea bags. Lower to a simmer and steep for 5 minutes. Remove and discard the tea bags. Add the cream to the tea; then whisk in cornstarch. Return to a boil over medium heat until thickened. Then add the mushrooms and shallots and salt and pepper to taste.

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