Spiced Chai
This cozy vegan spiced chai is creamy, warmly spiced, and easy to make at home with oat milk and whole spices.
Ingredients
- 1 1/4 cups water 300mL
- 1 inch fresh ginger sliced – 12g
- 4 whole green cardamom pods lightly crushed – 1.5g
- 4 whole black peppercorns 1g
- 2 whole cloves – 0.5 gram 0.5g
- 1 small cinnamon stick about 2 inches – 5g
- 2 teaspoons loose black tea or 2 tea bags – 4g
- 1 1/4 cups oat milk 300mL
- 2 tablespoons brown sugar
or to taste – 25g (you may use maple syrup)
Instructions
- In a small saucepan, add the water, sliced fresh ginger, cardamom pods, peppercorns, cloves, and cinnamon stick. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to extract the flavors.
- Add the loose black tea (or tea bags) to the saucepan. Simmer for 2 minutes more.
- Pour in the oat milk and stir. Increase heat slightly until the mixture returns to a gentle simmer. Cook for 3–4 minutes, watching carefully so it does not boil over.
- Add the sugar and stir until fully dissolved. Taste and adjust sweetness as desired.
- Strain the chai into cups using a fine mesh sieve. Serve hot and enjoy the creamy, spicy aroma.
Notes
If you have any extra spiced chai or you want to make a big batch, you can refrigerate it for 2 to 3 days in an airtight container. Warm over low on the stovetop or in the microwave.
Nutrition
Calories: 126kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Sodium: 82mg | Potassium: 90mg | Fiber: 1g | Sugar: 23g | Vitamin A: 308IU | Calcium: 230mg | Iron: 1mg