Vegan Chai Latte
Our inspired take on classic Indian chai lattes! Creamy, plant-based, perfectly spiced, and customizable to taste. The perfect warm drink for chilly winter days.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 2 cups water
- 1 heaping Tbsp loose leaf black tea*
- 2 Tbsp whole chai spice blend* ((use less if ground))
- Cane sugar, maple syrup, or other sweetener of choice ((to taste)*)
- 1 cup unsweetened dairy-free milk ((more to taste))
- Coconut Whipped Cream ((for topping))
- 1/2 scant cup raw cashews ((optional // soaked in cool water overnight or very hot water 1 hour - then drained))
Steps
Add water, tea and spices to a saucepan and bring to a boil over high heat. Reduce heat to low and simmer for another 10-15 minutes to fully steep.
Remove from heat and add almond milk and sweetener of choice and stir. Warm for 2-3 minutes off the heat, and then pour over 2 serving mugs (amount as original recipe is written // adjust if altering batch size) using a fine mesh strainer.
Taste and adjust seasonings as needed, adding more sugar or maple syrup (or honey if not vegan) for sweetness, and ground cinnamon for a little extra warmth.
OPTIONAL: For extra creamy texture, add your chai tea mixture + soaked cashews to a blender and blend until creamy and smooth. Taste and adjust sweetness/seasonings as needed. I added more sweetener, ground cinnamon and ground ginger for extra spice.
Either reheat briefly on the stovetop or microwave and serve. Heat modestly as the mixture can thicken quite a bit when reheated for too long (due to the cashews). If it gets too thick, thin with more almond milk or water.
Top with coconut whip and a dash of cinnamon and serve. Leftovers keep well covered in the fridge for up to a few days, though best when fresh.
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