Your mornings are about to get a LOT cozier thanks to our new chai-spiced coffee creamer. Made with dairy-free milk, maple syrup, and warming spices in a blender in just 5 minutes, it’s like having a coffeehouse in the comfort of your own home!
Add this EASY, versatile creamer to black tea for a quick chai latte, to a cup of coffee for a dirty chai, or to roasted dandelion root tea for a cozy, caffeine-free option. Let’s do this!
Origins of Chai
Masala chai is a creamy, spiced tea that’s most popular in India but is now enjoyed around the world. The spices used vary depending on the recipe, but common ones include cinnamon, cardamom, cloves, and ginger.
Our vegan chai-spiced coffee creamer takes inspiration from the undeniably delicious and spicy flavors of masala chai. For a more authentic chai recipe and to learn more about this delicious Indian tea, see this video from Bhavna’s Kitchen.
How to Make Homemade Coffee Creamer
The BEST (a.k.a. creamiest) dairy-free coffee creamer starts with a base of coconut milk, cashew butter, and water. We discovered that combo when developing our Pumpkin Spice Coffee Creamer and there’s no going back now. It’s too good!
For this chai-spiced version, maple syrup adds sweetness while vanilla, cinnamon, ginger, cardamom, and nutmeg add chai-spiced goodness. Blend everything up until smooth and dreamy, and that’s it!
The hardest step is deciding whether to add this creamer to hot coffee, iced coffee, or tea. When in doubt, grab three mugs and do it all! We won’t judge.
We can’t wait for you to try this chai-spiced creamer! It’s:
Creamy
Warming
Perfectly spiced
Naturally sweet
& SO cozy!
Enjoy it in black tea for a quick chai latte, add to a cup of coffee for a dirty chai, or add to roasted dandelion root tea for a caffeine-free, coffee-esque treat.
May we also suggest making a batch of our 1-Bowl Carrot Apple Muffins (Vegan + GF) or 1-Bowl Vegan Coffee Cake (GF, Oil-Free)? You won’t regret the combo.
More Chai-Spiced Favorites
- Chai-Spiced Hot Chocolate
- Super Chunky Chai-Spiced Granola
- 5-Minute Caffeine-Free Chai Mix
- Chai-Spiced Oatmeal Raisin Bars
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Vegan Chai-Spiced Coffee Creamer
Ingredients
- 1 cup water
- 3/4 cup canned full-fat coconut milk
- 1/2 cup maple syrup
- 1/4 cup raw cashew butter (find our cashew butter review here)
- 1 tsp vanilla extract
- 3 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 1/8 heaping tsp ground nutmeg
- 1 pinch sea salt
Instructions
- Add all ingredients to a high-speed blender and blend on high until smooth and creamy, about 1 minute. Transfer to an airtight container or bottle. Shake before using to distribute the spices.
- Perfect in hot or iced coffee or steeped black tea. We like ~3 ½ Tbsp creamer for an 8-oz. coffee. This creamer froths like a dream if you use a milk frother! Leftover creamer keeps for 4-5 days in the refrigerator, or can be frozen in an ice cube tray for easy chai-spiced iced coffee!
Video
Notes
*Nutrition information is a rough estimate.
Dee-Anna says
Hi could I use vanilla paste?
Yes!
Mackenzie says
Hi!
I am really keen to try out this recipe as I have recently switched off of dairy and and this looks divine. Unfortunately, I don’t have a high speed blender. I have a hand blender and a food processor- do you think either of those would work, and if so would you recommend any changes?
Thanks in advance!
Hi Mackenzie, a hand blender might work! Let us know if you try it!
Fuchi Girl says
This was so good! I did reduce the maple syrup to 1/3 and it was plenty sweet as another reviewer suggested. I also used 1/2 raw cashews vs cashew butter.
We’re so glad you enjoyed it! Thank you for the lovely review and for sharing your modifications! xo
Christa Schmidt says
New link for high speed blender you recommend? The one above isn’t working….
Hi Christa, we’re not sure why the link isn’t working at the moment! We like the Vitamix 5200 (narrow base). You can see what it looks like here.
Beth Schweigert says
So delicious! My favorite new vegan creamer!
We’re so glad you enjoyed it, Beth. Thanks so much for the lovely review! xo
sky says
i didn’t have cashew butter on hand but read another reviewer’s note that they had substituted sunflower butter… i mean, it worked, but my coffee tastes distinctly like sunflower seeds and i’m not sure how i feel about it. 😂😂 substitute with care! no rating because so much of my opinion is because of a substitution that i made, although i will say the spices are nice. i’m going to try it with cashew butter and mix it for longer next time, as i have the spice sludge a different reviewer mentioned at the bottom of my cups, too.
Thanks for sharing your honest review, Sky. We’re glad you still enjoyed the spices and we hope you enjoy the version with cashew butter even more!
Krista says
Just made this a few days ago! Love the idea of using cashew butter to make it extra creamy. My only complaint was it was too sweet for my liking, and when I tried just adding less of the creamer to my coffee it didn’t taste like it had enough creaminess – I’ll be cutting down on the maple syrup the next time around 😊 Great flavor though! Always love trying out your recipes!
We’re so glad you enjoyed it overall, Krista! Thanks so much for sharing! xo
Sydney says
Really tasty! I made it with 1/3 c maple syrup instead of 1/2. The only problem is that I get a sludge of spices at the bottom of my cup that isn’t pleasant to drink. Any thoughts on how to avoid that?
We’re so glad you enjoyed it overall, Sydney. When spices are heated that can happen! To make them a little less noticeable, we would suggest blending everything a little longer!
Mary Anne says
Hi! I didn’t have time for actual recipe but it sounded so good I had to try it! I just used refrigerated coconut milk and sunflower butter (what I had on hand) but the seasonings were The Bomb!! Put it in my morning coffee and whipped it up! Obviously, not gonna touch the creaminess of your recipe but it had a marvelous taste!
Thank you!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Mary Anne!
Yesenia says
I was wondering about using just homemade coconut milk and sunflower seed butter. Next time I’ll use less milk. I was concerned about it being too sweet with 1/2 cup maple syrup so I used 1/3 cup as someone else suggested and it was great. I’ve been looking for a good vegan creamer for the longest time and this was amazing. I’m also going to try it with pumpkin spice instead of the recipe spices so hopefully it comes out just as good. Thank you.
Jessie says
This is delicious! I didn’t have cashew butter so used tahini and I think it turned out great. Probably not quite as creamy but still very tasty :)
We’re so glad you enjoyed it, Jessie! Thanks so much for sharing your modification! xo
Mel says
Could almond butter still work instead of cashew butter?
Hi Mel! Other readers have had success with almond butter, it will just change the flavor slightly!
The Vegan Goddess says
This looks amazing. I’ve been making cashew creamer without spices since I sweeten my drink anyway. But adding these delicious spices to it is an appealing variation. Adding cashew cream instead of blended cashews will definitely make it thicker.
I have been straining mine with a nut bag. I guess it isn’t necessary with this recipe.
You don’t have to strain this one because the cashew butter is already smooth!
Amanda Jackson says
Hello, love your recipes. I am allergic to cashews and peanuts. What are good substitutes? I love chai and would love to make the coffee creamer. Thank you and keep up the good work.
Hi Amanda, other readers have had success with almond butter!
RiverGirl says
This looks so good, but I just don’t think it’s worth all the calories, fat, and carbs just to jazz up my coffee and tea. Been looking for a vegan creamer alternative that wasn’t so fattening and carb heavy. I was hoping this would be it.
Hi, you could make it lighter by subbing light coconut milk and using less cashew butter and maple syrup. It won’t be as thick or creamy though since fat is what creates that effect. Hope that helps!
The Vegan Goddess says
Maybe skip the coconut milk for a lighter version?
Gina says
This sounds delicious! Could I substitute the coconut milk for another non-dairy option?
Hi Gina! It won’t be as thick and creamy without the coconut milk, but if you have a favorite thicker non-dairy milk you love, we think it should work!
Marlee says
This looks delicious! Could I use raw cashews instead of the cashew butter? If so, how much would you suggest?
Hi Marlee, yes! It won’t be quite as creamy, but should work well otherwise. We’d suggest ~1/2-2/3 cup cashews.
Elena says
This is delicious, easy, not overly sweet and not coconutty. I’ve tried many creamers at this store and this is standout. It froths perfectly. I used almond butter because it’s what I had and it works.
A wonderful treat and pick me up :)
Amazing! Thanks so much for the lovely review and for sharing your modification, Elena!
carmen says
thank you for that, i was hoping to make it as it sounds delicious for both tea and coffee. i appreciate your feedback!
katie says
Best subs for cashew butter?
Hi Katie! The cashew butter makes it creamier. You could try another nut butter like almond butter!