Tag Archives: Tea

Giving up Coffee

Pumpkin ChaiThere has been one resolution that I have been faithful to. It’s been 744 days since my last cup of coffee.

I decided to give up coffee because I was becoming dependent on it. I was never really a big coffee drinker and when I started working from home I didn’t drink it at all. Then occasionally, if I was up late or needed to get up extra early the next day, I’d ask my husband to make an extra cup for me. Then, I started asking him to make a whole pot and I’d finish what he didn’t drink. Then, I started making my own whole pot after I finished the first one. It seemed to get worse and worse.

It finally got to the point (over months, maybe a year) that if I didn’t have coffee, I would feel like a zombie. I couldn’t concentrate on anything, but also, by 2 pm I could barely keep my eyes open.

Another driving force is seeing how coffee affects other people. There are a few people I actively avoid if I know they haven’t had their coffee yet. I never want to be that dependent on something unnecessary.

It was hard for the first few days of giving it up. Really hard. It was set in my mind that I wasn’t drinking it, so there was never a temptation, but I felt horrible. I could’ve passed as an extra on The Walking Dead. After about 2 weeks everything was fine.

Now I usually drink tea throughout the day. Sometimes it’s black, sometimes it’s caffeine-free herbal. I just like to have something warm to drink in the morning, even warm lemon water will do. One nice thing about tea is that I use one tea bag (I bag loose leaf) and the caffeine diminishes throughout the day, The second cup has less caffeine than the first, the third even less, etc. My only new-ish rule is no caffeine of any kind 4 hours before bed time.

I’m oddly proud and very happy about the decision to give up coffee. I feel better throughout the day, I’m never jittery, no stomach cramps, and don’t crash in the afternoon. I don’t even notice a difference between having a cup of green tea vs a cup of lemon water.

I’m positive I’ll never be a coffee drinker again, but I don’t want to say I’ll never have another cup. I could see having a cup while traveling, or in a social situation. I am excited to see how long I can keep my streak up though.


Recipe: Pumpkin Spice Chai Latte

Pumpkin Chai

Pumpkin Spice Chai Latte
Recipe type: Beverage, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
  • 4 cups Unsweetened cashew milk (or almond, rice, coconut milk)
  • 2 Tbsp Chai Tea
  • 2 Tbsp Pumpkin puree
  • 2 Tbsp Agave
  • Dash of each cinnamon, nutmeg, and cloves
  1. Over medium high heat, bring milk to a near boil.
  2. Add in Chai and reduce heat to low. I like to steep the tea in a tea bag so I don't have to strain it out later.
  3. Take tea out after 15 minutes.
  4. Whisk in pumpkin, agave, and spices.

Pumpkin Chai

Coconut Chai Tea Cookies

Modified from VegNews’ Vegan Coconut Drop Cookies.

What You Need:

1-1/2 cups unsweetened coconut flakes
1+ tbsp Masala Chai tea*
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2  large Medjoole dates
1/8 cup sugar
1/4 cup light agave syrup
1/4 cup non-dairy margarine, melted


1/8 cup almond milk
1/6 cup non-dairy margarine
1/2 tsp vanilla extract
2 cups confectioners sugar
1/8 tsp salt

*you could also mix your own masala spices. I chose to use an excellent Masala Chai from Samovar Tea Lounge. Also, I find about a little more than 1 tbsp to be the perfect amount of spice for these, but adjust to taste.


What You Do:

1. Using a coffee grinder, grind the malasa chai into a fine mix. Take out any big chunks that won’t grind.

2. In a large, dry skillet over medium heat, add coconut and stir constantly until flakes are light golden brown. Immediately place in a large bowl. Allow to cool slightly.

3. When the coconut is still warm, mix in the ground chai. Once the coconut has cooled completely, whisk in flour, baking powder, and salt.

4. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

5. In a medium bowl, combine sugar, agave syrup, dates, and margarine. Stir well, then add wet mixture into the dry mixture. Roll out little balls of dough and flatten on parchment. The cookies will pretty much keep the exact shape you make them.

6. Bake for 10 to 12 minutes, until barely browned around the edges and no longer shiny on top. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

7. Mix all the icing ingredients together. Ice the cookies when they are completely cool and let set for a few minutes.