Tasting notes
Spicy, great for cold weather, or to brighten up the day
Authentic Indian Chai is one of the hardest thing to make vegan, but we did it. This recipe is mom & family taste test approved
Some prefer it over the milk-tea because it feels “lighter”
Ingredients
You can find most of these in an Indian grocery store
For 2 cups,
Whole ginger
4-6 frent mint leaves
2-3 Cardamom pods
2 Cloves
2-4 whole black pepper
(Optional) Turmeric
(Optional) 2-4 strands of Saffron
(Optional) Sweetener
1 tsp Black tea leaves
Optional - decaf black tea for evening chai
1/2 cup 2% Oatly oat milk
I have tried about 10 different plant based milk for chai, and nothing beats Oatly 2% for color and taste. Additionally, it fortified and free of any thickeners or stabilizers
11/2 cup water
Recipe
Make it fresh or store it for later use
Pound ginger, mint, cardamom, and black pepper
Heat up water, and add the pounded spices along with whole cloves
Heat on medium for at least 5 mins, and bring water to boil at the end
Add tea leaves and turn off the heat
Let it brew for 4 mins. This prepares your tea concoction.
Make in bulk and store it in the refrigerator for a week
10x better than any chai tea mix on the market
Alongside, heat (microwave) milk
Add milk, and gently heat for a 1-2 mins until everything piping hot
Strain and serve
Add sweetener
Add 1-2 strands of saffron on top in each cup
