This dirty chai is not your traditional dirty chai with a shot of espresso, but it’s one that leaves your brain buzzing (in a good way) and your skin glowing, ready to take on the day. It’s been one of my go-to morning tonics and it’s also a great afternoon pick me up. I like to brew it with an herbal (aka decaffeinated) chai but you can always sub in a regular chai tea or go ahead and add that shot of espresso! I whipped up these snickerdoodles, which pair perfectly for an afternoon tea.

TOCOS is incredibly rich in vitamin E, making it the ultimate skin super food.

COCONUT BUTTER is a healthy fat that makes the most luxuriously creamy elixir.

RHODIOLA increases oxygen to the brain, aiding in mental clarity and brain function.

ASHWAGANDA is a super antioxidant that can help reduce stress and anxiety.

Serves 1
Brew a cup of tea. Remove tea bag and blend with the remaining ingredients until frothy. Taste and add sweetener as desired. Enjoy!


Note: rhodiola and ashwaganda are both rather bitter so I recommend adding raw honey and/or stevia to taste. If you’re new to adaptogens start with less and gradually build up as they can be an acquired taste 🙂 

Makes 10 - 12 cookies
  • 2 cups almond flour
  • 1 tablespoons coconut flour
  • 1/2 teaspoon pink salt
  • 1/4 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 2 tablespoons coconut milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon

Preheat your oven to 350°F and line baking sheet with parchment paper.


Mix together the almond flour, coconut flour, salt and baking soda. Make a well in the center and stir together the coconut oil, coconut milk, maple syrup, and vanilla extract. Gently stir all together until well combined.


Combine the coconut sugar and cinnamon on a plate. Scoop out tablespoon sized balls and roll them in coconut sugar until well coated. Arrange on baking sheet and gently press balls into small rounds. Bake for 8-10 minutes.  Let cool and enjoy!

This recipe is adapted from my friends at Sweet Laurel.