This Indian Chai Tea is creamy, vegan and gluten free. Based on a traditional Indian recipe, this hot drink hits all the right spots!Jump to Recipe
One of the things which took the longest to find a substitute for when we were transitioning into a Vegan diet, was the creamy morning Indian Chai. The Indian Chai is very very different than the Chai tea versions you get in stores here. If you know hubbs, you will know that one of the things that he is extremely fab at in the kitchen, is making the very desi creamy spicy Indian Chai tea. Usually made with a good amount of whole milk, boiled with my home made chai spice blend and fresh ginger to perfection. Almond Milk and lots of other non dairy milks cannot really be boiled without changing the taste or texture. But eventually we did settle on this particular way of Chai which we both like.
Indian Chai Tea
- 3/4 cup (187.5 ml) water
- 1.5-2 tsps (1.5 tsps) favorite good quality tea we use loose leaf tea like Jivraj
- 1.5 Tbsps raw Sugar or to taste or use any other sweetener of choice
- 1/2 tsp (0.5 tsp) Chai spice blend
- 1-2 teaspoon (1 teaspoon) grated fresh ginger
- 1.5-3 Tablespoons (1.5 Tablespoons) non dairy creamer We use plain SoDelicious Coconut milk creamer.
- 1/2 cup (125 ml) almond milk
- Mix the following and bring to a boil on medium heat; water, tea, sugar, chai spice, ginger
- Once it comes to a boil, reduce to a low simmer.
- Add a few drops of cold or room temp water to reduce the temperature of the boiling water, then add 1.5-3 Tablespoons non dairy creamer(We use plain SoDelicious Coconut milk creamer).
- Then add 1/2 cup almond milk. Let the tea get heated on low to a temperature that you like your tea at, then take off heat(We usually keep it on low for about 2 minutes).
- Do not boil ! The almond milk consistency and taste changes a bit at high heat.
- Strain and Serve immediately.
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