For the chilli, cinnamon and cacao nib tea, combine the cacao nibs, cinnamon, honey, cayenne pepper and 500ml (17 fl oz/2 cups) water in a small saucepan. Bring to a gentle simmer and cook for 10 minutes. Strain and serve warm.
For the turmeric chai, combine the cardamom pods, ginger, cinnamon, fennel seeds, turmeric and black pepper in a dry saucepan. Cook, stirring, over medium heat for 2 minutes or until fragrant and toasted. Add 250 ml (9 fl oz/1 cup) water and slowly bring to a simmer. Add tea leaves, milk and honey, and simmer for 30 seconds. Strain and enjoy.
For the chilli elixir, combine all the ingredients with 500 ml (17 fl oz/ 2 cups) water in a small saucepan. Bring just to a gentle simmer, then strain. Drink hot or cold.