Cart 0
Cart 0

Our over burdened livers are at the root of many illnesses and conditions, so we’ve blended a robust Liver Chai healing tea that you’ll be sure to love! Liver Chai will help simplify your health regimen while giving you peace of mind, knowing that you’re helping to strengthen your body’s natural healing abilities with only the purest, highest quality organic ingredients — all targeted to one thing… the well-being of your liver.

Learn more about the healing ingredients in Liver Chai and view recipes below....

Chai Healing Ingredients

chai ingredients

Fortify your healing with this rich, spicy, and mildly earthy blend of immune-boosting anti-inflammatory herbs and spices that lend a helping hand to your liver and nourish your body.

GINGER: Ginger helps balance and stabilize the liver. It is also an immune-boosting spice that has anti-inflammatory compounds and aids in digestion. Ginger is a powerful painkiller, and is a spiritual-cleansing spice that can purify the body, mind, and spirit.

FENNEL: Fennel contains anti-inflammatory phytonutrients that block carcinogenesis, and it is good for reducing acidity and inflammation in the digestive track. It has anti-bacterial properties and is excellent for indigestion.

CLOVES: Cloves disinfects the liver while strengthening the immune system and detoxifying the body. They have anti-inflammatory and antiviral properties and are beneficial for digestion. 

NUTMEG: Nutmeg is an immune boosting spice with health promoting compounds that are excellent for liver disorders. It is full of antioxidants and aids in digestion.

BLACKBERRY LEAF: Blackberry leaves are a powerful botanical that are used as the base of our Chai. Blackberry leaves have anti-inflammation properties that help protect against free radicals and help protect against environmental toxins. They are good for relieving pain and swelling, and help with fluid retention, diabetes, and gout.

CINNAMON: Cinnamon is full of antioxidants, reduces inflammation, and has intense medicinal healing properties. It even boosts cognitive function… just smelling it makes you more focused and alert. 

TURMERIC: Turmeric has powerful anti-inflammatory, antioxidant, antiseptic, and anti-depressant properties. It is a purifying spice that is good for soothing a sluggish liver and liver heat. Turmeric improves liver function and aids with liver cancer. 

CARDAMOM: Cardamom pods are full of antioxidants that help heal stagnant, sluggish livers and are highly beneficial for liver cancer. They have antiviral properties and are excellent for digestion. 


Directions & Recipes

  • Be sure to shake the Liver Chai bag before each use to ensure you get the perfect mix of spices.

  • Bring 8 ounces water with 2 teaspoons Liver Chai to boil, reduce heat and simmer for 20 minutes. Strain and stir in 2 teaspoons raw honey (optional). Add more tea for stronger flavor.

Liver Chai is delicious on its own, but if you’re craving a creamy Chai, stir in a splash of plant-based milk of your choice.


When you’re healing your liver, remember that no- to low-fat is best. If you still want a creamy drink, use a plant-based version, such as nut, coconut, or banana milk, which are all delicious with Liver Chai, especially when you add raw honey! Try these plant-based milk recipes.


Milk Recipes

Low-Fat Coconut Milk Directions

  • Bring 4 cups water almost to a boil.

  • Add water to 1 cup shredded* coconut in a high speed blender and let sit for 5 minutes.

  • Blend until mixture is smooth.

  • Run mixture through a nut bag to remove all pulp.

  • Store coconut milk in an air-tight container for up to 4 days.

  • Add coconut milk to Liver Chai as desired.

Low-Fat Banana Milk Directions

  • Add 1 frozen banana, 1 fresh banana, and 1 cup of cold water to high speed blender.

  • Blend until mixture is smooth.

  • Serve immediately, as banana milk will brown.

  • Add coconut milk to Liver Chai as desired.

  • We recommend adding raw honey to your banana-milk-chai to cut down bitterness.

High-Fat Nut Milk Directions

  • Add 1 cup nut of choice to 4 cups of water and place in a high speed blender.

  • Run mixture through a nut bag to remove all pulp. Note: Cashew milk does not need to be strained.

  • Store in an air-tight container for up to 4 days.

  • Add coconut milk to Liver Chai as desired.