Vegan Masala Chai tastes just like the authentic Indian chai but without the dairy! Flavored with ginger, cardamom, cloves & peppercorn!

Recipe Snapshot

  • Prep time: 2 minutes
  • Cook time: 8 minutes
  • Total time: 10 minutes
  • Yield: 2 small cups
  • Category: Drinks
  • Cuisine: Indian

Ingredients

  • 1 cup water (240 ml/8 oz)
  • 1/2 inch ginger (grated, or to taste)
  • 3 whole green cardamom (slightly crushed)
  • 2 black peppercorns (slightly crushed)
  • 2 whole cloves
  • 1 teaspoon loose tea leaves (black tea, I used society brand)
  • 1/3 cup cashew milk (80 ml, unsweetened, I love "forager" brand cashew milk)
  • sugar, jaggery (to taste)

Method

  1. Crush the cardamom, peppercorn slightly using a mortar and pestle. Add water to a pan and then add the grated ginger, cloves, crushed cardamom and peppercorn. Let it come to a boil on medium heat. Once it comes to a boil (it takes few minutes to come to a boil) then let it boil for 1 more minute. The color of the water will change at this point as all the spices seep through it.
  2. Add the loose tea leaves and let it boil for 1 more minute. Meanwhile heat cashew milk in another pan or using a steamer. You don't need to boil it, just heat it up.
  3. After 1 minute, remove the pan from heat and strain the chai into a cup using a strainer. Also strain the hot cashew milk through the same strainer. Now, add sugar to taste, stir well and serve hot!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.