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Christmas Spice Gummies

A healthy homemade sweet treat to enjoy throughout the Christmas and New Year period when you're trying not to have too much junk food!


2 cups pure coconut milk (no gums, additives etc)

4 tbsp pure grass-fed beef gelatin powder

Stevia to taste (for sugar-free) or raw honey to your liking

2 organic chai teabags or 2 tbsp loose chai tea 

2 tsp organic cinnamon powder

1 tsp organic nutmeg powder

Handy items to have

  • Large saucepan

  • Silicon spatula

  • Fine strainer

  • Pouring jug

  • Board or flat tray to place silicon moulds on for transporting to the fridge

  • Christmas silicon moulds / any silicon moulds you like / a rectangle container 


1. Pour room temp coconut milk into a large saucepan and slowly, gently sprinkle gelatin powder evenly over the surface of the liquid, pausing after each one tablespoons worth to allow the liquid to absorb into the gelatin granules before continuing with adding more gelatin to the surface. The larger the saucepan the better as you need as much surface areas as possible.

2. Once all gelatin has been sprinkled onto the surface of the coconut milk place the pot on the stove and slowly bring to a low simmer, whisking to ensure gelatin granules don't stick to the base and burn. Reduce to a very low temp to stop most of the simmering/bubbles.

3. Place the chai teabags in the liquid for 5-10 mins to infuse the flavour into the liquid. Push them gently every so often with a spoon to help the flavour release (it's not water, so the flavour has to work a little hard to escape the bags). If using loose tea place the full quantity in and let infuse for 5 mins.

4. Add remaining ingredients and stir well.


5. Pour the liquid through a strainer into a jug to remove any spice, tea and/or gelatin lumps. Pour the jug liquid into the silicon moulds sitting on a flat tray/board then transport to the fridge for a few hours to set.

6. Remove the gummies from the moulds once they feel firm all the way through (don't leave them too much longer than needed, the exposed edges can begin to dry out) and serve.


Store in an air-tight container or jar in the fridge.

Questions or comments about this recipe?

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