I love chai a latte. Haha, I know it’s cheesy. Well, who am I kidding, it’s not cheesy. It’s nutritional yeasty. Okay, this is not off to a good start.
There’s something serene about chai lattes. The smell. The feel. The taste. They just are a whole package of aromotic spices and tea and creaminess. BUT WAIT. Creaminess? I’m vegan now and I just realized last week that I haven’t had a single chai latte as a vegan. It seemed an impossible task, but with a bit of research and a lot of disgusting sips of teas I’ve made the perfect vegan chai latte. Seriously please try this recipe.
What is Chai?
I actually had no idea how a chai latte was made before last week. I always got chai lattes at a cafe nearby, and I never needed to know before. In fact, I thought that chai was it’s own spice and I was pretty shocked to realize it’s just a combination of other spices.
Chai is actually just a mix of different spices. There’s no one-and-done deal for these spices, and different recipes will use slightly different ingredients.
In my recipe, I used: 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground clove, 1 tsp whole unground black pepper (it sounds gross but it works), 1 tsp of cardamon and 1 tsp of nutmeg. If you don’t have all of these ingredients, don’t stress. You can miss one or two without it affecting your latte too much.
Recipe in depth.
This is a pretty easy recipe and it has three main components:
1. Chai Tea Chai Tea makes up the base of this recipe. For the chai tea you’ll use your previously mentioned spices and 2 tablespoons of black tea. I recommend steeping it for at least 7 minutes. Usually I would only steep chai tea for 4-5 minutes, but because we’re adding more creamy and sweeter ingredients, a little longer goes a long way. After brewing strain out the loose tea and start on the cashew milk!
2. Frothed Cashew Milk
Frothing Cashew milk is surprisingly difficult. I tried three methods that worked fairly well. First, I used a blender and just blended until it was bubbly and airy. It didn’t work as well as the other two ways, but it was frothy enough for some of it to float to the top. The second way is by boiling it on the stove until it is thick and bubbly. This worked super well for me. The final option is using a milk frother. Obviously, this will give it the most desired consistency. Add a tablespoon of maple syrup to your frothed milk too.
3. Whipped Coconut Milk
This part is just the cherry on top of the recipe. I used organic canned coconut milk and an electric mixer with some more maple syrup. I used two tablespoons of coconut milk and a tablespoon of maple syrup. I scooped it on the latte and sprinkled some clove and cinnamon on top!
Vegan Chai LatteCourse: DrinksDifficulty: Easy
2 Tablespoons of loose leaf black tea
Chai Spices (1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp ground clove, 1 tsp whole unground black pepper, 1 tsp of cardamon and 1 tsp of nutmeg.)
1 1/2 cup of boiled water
1/4 cup of cashew milk
2 tablespoons of canned coconut milk
2 tablespoons of maple syrup (or any other sweetener of your choice)
- Brew black tea with chai spices for 7 minutes.
- Froth cashew milk (you can use a frother, a blender or boil it on the stove) and stir in 1 tablespoon of maple syrup. Set aside.
- Add coconut milk and maple syrup in a medium-sized bowl and use an electric hand mixer until it is fluffy and light.
- Strain the steeped tea and add the frothed cashew milk.
- Top off with coconut whipped cream and some cinnamon and clove!