Skip the pumpkin spice latte and cozy up with a mug of Vegan Maple Chai, made with our spicy Chai Masala. This blend of cinnamon, ginger, coriander, cardamom, star anise, black pepper and cloves is the perfect base for chai tea -- but don’t take my word for it! Make it at home, and feel free to get creative with different milks and sweeteners.
Here we use almond milk and maple syrup for a rich and seasonal flavor, but we also love coconut milk, coconut sugar, honey, or agave. Sensitive to caffeine? Substitute decaf tea, or use rooibos for a bedtime drink!
Recipe created by Micah Siva (@noshwithmicah)
2 cups water 2 heaping teaspoons (around 6-8g) Assam Tea ¼ cup Chai Masala 2 tablespoons maple syrup 1 cup almond milk, unsweetened Vegan whipped cream, optional
In a small saucepan, combine the water, tea and Chai Masala. Bring to a boil, and reduce to a simmer.
Add the maple syrup and almond milk. Bring to a boil, let bubble, and reduce to simmer. Repeat three times.
Strain into your favorite mug, and top with whipped cream, if using. Enjoy!
December 01, 2022
Greetings, please consider rethinking the proportions and method of using the chai masala. If you grind chai spices (like they do in India) to a fine consistency (anywhere between powder and coarse sand), you get the same wonderful taste results and only need 1/4 tsp to make a pint ’o chai. My guess is that you would need a minimum of 3 mins of simmering for full flavor in your cup. The coarser the grind, the lighter the chai flavor in your cup. Your chai masala will go a long way. Cheers, Mr. Pooh
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