This post is seriously overdue. I know I promised it last week so I apologize. Things have been a bit hectic between the holidays, family life, social events and a very cool little project I have been working on for you and plan to release next week (stay tuned!!)
You may remember me mentioning an Indian Cooking Class I went to last month (was that really only last month?). While it wasn’t on the agenda, our wonderful instructor decided to serve and discuss how to make her version of authentic Chai Tea.
Actually, seasonal Chai Tea.
She said that where she is from in India, the spices that are used in Chai Tea are determined by the seasons and what the body needs. So intuitive right? I love it!
Anyway, for Winter, we need warming and healing spices so Winter Chai is full of cinnamon, clove, ginger, fennel, star anise, black peppercorns and of course, cardamom.
Chai Tea is traditionally made with either Whole or 2% Cow’s Milk but since we don’t drink Cow’s Milk, I wanted to create a version that was dairy-free.
After testing a bunch of different milks, my absolute favorite combination is plain, unsweetened almond milk with a touch of soy creamer. If you want to simplify things and not buy two different products, my next favorite option was plain soy milk.
As much as I usually adore the taste of coconut milk, that was my least favorite by a mile. The coconut milk just overpowered the fragrant tea and spices. Plain almond milk didn’t work either – it was too thin and just didn’t have the body I wanted. Same goes for rice milk. But experiment, everyone is different and there are so many milk options out there – I encourage you to find the right combo for you!
I decided to go with Coconut Palm Sugar instead of Honey to keep it Vegan.
This Winter Chai Tea is healing, warming, comforting, easy to make, delicious and only 1 Point Per serving. The only problem with it is that you may have trouble drinking only one serving. Don’t say you weren’t warned! 😉
NOTES:
- I like to let the Chai Tea cool for about 5 minutes before serving.
- If you are using tea bags like I did, be sure to remove the little tags with a scissor. The thought of the paper and ink boiling away in the tea just grosses me out.
- As our instructor said, “There are as many Chai Tea recipes in this world as there are Indian people…” so don’t get offended or crazy if you think you have a better version or one that is more authentic. My goal here is to give you an awesome Chai Tea recipe.
Did you make this recipe? Please give it a star rating below!
Easy Homemade Chai Tea Recipe
- 3.5 cups water
- 1 inch piece ginger root smashed
- 5 whole cardamom pods smashed
- 3 whole black peppercorns
- 2 whole cloves
- 1/4 teaspoon fennel seeds
- 1 small star anise
- 1/2 medium cinnamon stick
- 4 earl grey tea bags
- 3/4 cup unsweetened almond milk
- 1/4 cup non-dairy creamer
- 1/4 cup coconut palm sugar
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Begin by cutting the ginger into quarters and using the back of your knife to smash each piece. Next, carefully smash the cardamom pods to open them. I say carefully because you do not want the insides flying all over since you are using them to infuse the water with flavor so cup the pods and gently smash.
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Combine water with all spices in a spice ball or spice bag. Alternately, just dump all the spices in the water and plan to strain the tea before serving. Whatever is easier.
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Bring to a rapid boil and let boil for 5 minutes.
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Add tea bags, palm sugar, almond milk and creamer. Bring back to a boil, let boil for 1 to 2 minutes and remove from heat.
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Let cool for a couple minutes, strain, serve and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Yummo. I am a big fan of almond milk and coconut palm sugar so the two in one with all the lovely, sinus opening warm spices is perfect for this time of year. Cheers!
Me too – I am waiting for one of the big almond milk companies to come out with almond milk creamer for coffee or tea – then I will be in HEAVEN!
I would happily crawl into a cup of this tea not come out for daysssssss!
I do! I tend to make HUGE pots and just keep re-heating and re-heating until I have to make another 😉
I love chai, this sounds wonderful!
There is nothing like a hot cup of Chai on a cold day!
I’m looking forward to learning what your project is about! And this tea looks terrific, and is right up our alley – we drink a big pot of Early Grey tea every morning for breakfast. So some morning I really should turn it into Chai Tea. Love the ginger in it – one of my favorite flavors. Good stuff – thanks.
You are already halfway there – maybe the next long weekend morning you have that would be a fun treat!
Great recipe. I’m such a fan of Chai flavours.
Me too – I have been playing around with a Chai Biscotti and love the two of them together!
I love Chai Masala and it is the best winter drink. That is true there are so may different recipes and even names for this tea. My Indian friend introduced me to it and explained it as Chai (meaning tea) masala (meaning spice mix). Regardless it is a great drink. Love your healthy vegan recipe.
Yes, exactly! There really are so many combos and they are all so good 🙂
Is there a sub for the soy creamer you can think of? Coconut milk maybe?
Coconut milk works and has a great texture but I found I needed more sugar and the rich taste really overpowered the flavors. I would say soy milk, cows milk and then coconut milk for taste but if that is all you have – go for it!
I love chai tea but it’s been ages since I’ve made it from scratch – yours looks so good 🙂
It is so yummy CJ – I think I am going to make a cup now 🙂
Chai tea is the perfect winter drink !! I love it…
It really is! 🙂
Chai tea always tastes like dessert to me, which makes it perfect for those winter nights when I WANT cookies but don’t NEED them. LOVING the sound of this!
So true Joanne and since this makes 4 servings, you could drink 1/2 in the morning and save the other 1/2 for nighttime!