This recipe below is aimed at plant based preparations and focuses on a recipe where caffeine is optional. ( please see suggestions below for dairy )  Looking back in history we can note that black tea arrived in India during the 18th century, the masala chai recipe existed for a few thousand years before the introduction of tea leaves to the brew.   Our blend is designed so that you can make the perfect cup for your palate and preference.

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 below for dairy users
25 ml coconut milk (for plant based preparations) – optional
¼ tsp vanilla extract – optional
Pinch of salt

Method

Add all ingredients to a small pot or stove top kettle.

Gently cook on medium 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 for a classic chai or dirty chai.

Strain or pour into cups and enjoy.

Garnish with a pinch of cinnamon or nutmeg.

Side Notes

Dairy users can replace 1 cup of milk with half milk and half water to the recipe above

For caffeinated variations, simply add your preferred tea or espresso coffee once you have finished the Masala Chai preparation (black tea – 3 min extraction).

For additional flavour variations, add our own dried lemongrass, saffron, star anise or fennel seeds while heating for some authentic botanical twists.

Freeze leftover coconut milk from meal preparation into ice cube trays so you can add a block or two each time you make a batch of delicious chai.