Vegan Spiced Chai Tea
Ingredients:
Ingredients
- 2 cups water
- 2 cups oat milk (or any plant milk)
- 3 black tea bags (or 2 tbsp loose-leaf Assam or Darjeeling)
- 4 cardamom pods, lightly crushed
- 2 cinnamon sticks
- 4 whole cloves
- 4 black peppercorns
- 3 slices fresh ginger (or ½ tsp ground ginger)
- 1 star anise
- 2–3 tbsp maple syrup or agave (to taste)
Equipments:
Features:
20 minutes or less
Gluten-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the spices simmer alone for the full 5-7 minutes before the tea bags go in — this builds a strong spice base first, so the chai doesn't end up tasting like plain tea with a hint of spice.
Instructions:
- Simmer spices — Add water, cardamom, cinnamon sticks, cloves, peppercorns, ginger, and star anise to a saucepan. Bring to a boil, then reduce to a simmer for 5–7 minutes to build a strong spice base.
- Add tea — Add tea bags and simmer for another 3–4 minutes. Don't steep too long or it will become bitter.
- Add milk — Pour in oat milk and increase heat to medium. Heat until steaming and just about to simmer — do not boil or the milk may separate.
- Sweeten — Stir in maple syrup to taste.
- Strain & serve — Pour through a fine mesh strainer into mugs. Discard the solids.
- Optional froth — Use a milk frother on the chai for a coffeehouse-style finish.
Tips: Crushing whole spices lightly before simmering releases more oils and flavor. Use strong Assam tea for a robust, authentic masala chai flavor. For a latte-style chai, use more oat milk and less water.
Swaps: Black tea can be swapped for rooibos for a caffeine-free version. Oat milk can be swapped for coconut milk for a creamier, tropical twist. Maple syrup can be swapped for jaggery (traditional) or coconut sugar.
Storage: Make a big batch of the spiced tea concentrate (without milk) and store in the fridge for up to 1 week. Add hot oat milk when ready to serve.
Every ingredient here earns its place, but a few really shape the dish. The oat milk adds creaminess and helps everything come together smoothly. The cinnamon sticks adds warmth and a comforting, spiced aroma. The fresh ginger adds a bright, peppery warmth that lifts the other flavors. The star anise adds warm, aromatic spice notes.
Vegan Spiced Chai Tea
Ingredients:
Ingredients
- 2 cups water
- 2 cups oat milk (or any plant milk)
- 3 black tea bags (or 2 tbsp loose-leaf Assam or Darjeeling)
- 4 cardamom pods, lightly crushed
- 2 cinnamon sticks
- 4 whole cloves
- 4 black peppercorns
- 3 slices fresh ginger (or ½ tsp ground ginger)
- 1 star anise
- 2–3 tbsp maple syrup or agave (to taste)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The oat milk adds creaminess and helps everything come together smoothly. The cinnamon sticks adds warmth and a comforting, spiced aroma. The fresh ginger adds a bright, peppery warmth that lifts the other flavors. The star anise adds warm, aromatic spice notes.
Prep:
Let the spices simmer alone for the full 5-7 minutes before the tea bags go in — this builds a strong spice base first, so the chai doesn't end up tasting like plain tea with a hint of spice.
Instructions:
- Simmer spices — Add water, cardamom, cinnamon sticks, cloves, peppercorns, ginger, and star anise to a saucepan. Bring to a boil, then reduce to a simmer for 5–7 minutes to build a strong spice base.
- Add tea — Add tea bags and simmer for another 3–4 minutes. Don't steep too long or it will become bitter.
- Add milk — Pour in oat milk and increase heat to medium. Heat until steaming and just about to simmer — do not boil or the milk may separate.
- Sweeten — Stir in maple syrup to taste.
- Strain & serve — Pour through a fine mesh strainer into mugs. Discard the solids.
- Optional froth — Use a milk frother on the chai for a coffeehouse-style finish.
