To make a perfect cup of masala chai, is a matter of personal preference depending on how intense you like your flavours, how rich or creamy you like your milk, whether or not you want yours caffeinated and what level of sweetness may still be required.

This recipe is aimed at plant-based preparations and focuses on a recipe where caffeine is optional. (See suggestions below for dairy  preparations.)

Our blend is designed so that you can make the perfect cup for your palate and preference, with black tea being optional.

Serves 1

Ingredients

1 tsp (5ml) Chai Spice blend (use less for a milder chai)
1 cup/250ml preferred milk brand (we like oat milk) – see notes for dairy users
25 ml coconut milk (suggested for plant-based preparations) – optional – see notes
¼ tsp vanilla extract – optional
Pinch of salt – optional

black tea or rooibos tea – optional

Method

Add milk to a small pot or stove-top kettle on medium heat (Dairy users will start with water) – see notes below

Once the liquid is steaming, add black tea if desired and simmer for 2 mins, or add Chai Spice and gently simmer on low heat for 5 – 10 mins.

Balance with preferred sweetener to taste (we like a pinch of coconut sugar or date syrup), black tea or coffee can be added instead for a dirty chai.

Strain or pour into cups and enjoy.

Garnish with a pinch of cinnamon or nutmeg.

Notes

Dairy users can use 1/2 cup milk and 1/2 cup water in the recipe above; a little more milk than water will offer a richer, creamier cup.

Flavour variations

Add any of the following ingredients to the preparation above – dried lemongrass, saffron, star anise, citrus peel or fennel seed.

Classic caffeinated version –  Add your preferred tea into the preparation above, strain or steep tea in the prepared chai for 3- 4 min.

Dirty Chai – Add espresso coffee instead of tea for a coffee variation

Tips – Freeze leftover coconut milk into ice cube trays so you can add a block or two when you make a batch of delicious chai.