-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.