Vegan Masala Chai
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This recipe for Vegan Masala Chai features bold black tea and seven aromatic spices for a robust chai experience.
Ingredients
  • 1 cup full-fat nondairy milk (I use a rich soy milk)
  • 2 cups water
  • 3 Tablespoons coconut milk or 1 Tablespoon coconut cream
  • ½ inch piece of ginger, smashed with the side of a knife's blade
  • 5 teaspoons Masala Chai Tea Mix (recipe below)
  • 4 teaspoons sugar (more or less to taste)
  • pinch of sea salt
Instructions
  1. Pour nondairy milk, water, and coconut milk or cream, and ginger into a medium saucepan and bring to a boil on medium-high heat. Once the milk has come to a boil, stir in the masala chai mix, sugar, and salt.
  2. Reduce the heat to medium-low and boil the chai for 5 minutes. Make sure to not put the heat on too high or else it may overflow out of the saucepan.
  3. After 5 minutes of boiling, remove from heat and strain the chai with a sieve into mugs or glasses and serve.
Notes
-If you prefer a richer chai, flip the amounts for nondairy milk and water so it is a 2:1 ratio instead. The soymilk I most often use is nice and creamy, but one day I made this with an unfamiliar brand and it was too watery. If you are using a thinner, more watery nondairy milk (soy, almond, rice, etc.) I suggest you flip the ratio to 2:1 as mentioned above.

-By coconut cream, I mean the thick, solidified cream that settles on the top of coconut milk if you don't shake it together, not that sweetened Cream of Coconut stuff that's used in piƱa coladas.

-You can make iced chai by allowing the boiled mixture to cool, then pour it over ice. Iced beverages usually need more of a flavor punch, so go ahead and add 2 more teaspoons of the masala chai mix to the mixture during boiling.
Recipe by Lands & Flavors at https://www.landsandflavors.com/vegan-masala-chai/