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.
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 for 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.
Notes
*If you don’t have loose leaf tea, use 2-3 black or chai tea bags per 1 Tbsp loose leaf tea. *Chai Spice Blend (if using ground spices): 1 tsp ground cinnamon, 1 tsp ginger powder, 1/2 tsp each black pepper, ground cloves + cardamom (more tips at The Kitchn). Mix these spices together and then add according to desired spiciness. *If you don’t have whole spices, use ground and then strain with a fine-mesh strainer. *Don’t forget to adequately sweeten. If it’s overly spiced and under-sweetened, it’s a no go. When in doubt, add a little more sugar, maple syrup, agave or sweetener of choice. *Nutrition information is a rough estimate for 1 of 2 lattes calculated with 1 Tbsp sugar and without cashews.