Making 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.)

 

Ceylon/ Black tea can be exchanged for alternative tea, coffee, cacao or left our entirely.

Serves 1 – Double or Quadruple for larger batches

Ingredients

1 tsp (5ml) Chai Spice blend (use less for a milder chai)
1 cup (250ml) preferred milk brand (we like a blend of oat  & coconut milk). See notes for dairy users below 
25 ml full fat coconut milk (suggested for plant-based preparations – optional) – see pro tip below
¼ tsp vanilla extract (optional) – add at the end
Pinch of salt (optional)
Black tea or rooibos tea  – optional

Method

Traditionally, you would start with water, then spice, then tea and then milk.  When preparing masala chai with plant-based milks, water isn’t required, but you can use it if adding black tea into the cook.

 

Add milk to a small pot or stove-top kettle on medium-low heat (Dairy users will start with water, then spice, then tea, then milk). Once the liquid is steaming, add Chai Spice and gently simmer; reduce to low heat for 5 – 10 mins. Whisking occasionally

 

Balance with preferred sweetener to taste (we like a pinch of coconut sugar or date syrup).  Strain or pour into cups and enjoy.

 

Adding Caffeine

Black Tea/ Ceylon Tea– Add your preferred tea into the preparation above; either add tea after the spices have been simmering for a bit in water or add in at the end once you have finished cooking your chai and extract to your preference. (2-3mins)

 

For loose leaf teas – a tea infuser ball will allow you to add the tea and remove it once the tea has been extracted

 

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

 

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.

 

For an intense spicy masala chai, grate a bit of fresh ginger into your chai cook  (dairy users always simmer grated ginger in some water first, as some milks will curdle when added directly)

 

Add other spices or botanicals to your chai for unique flavour variations –  lemongrass, saffron, star anise, dried citrus peel, vanilla bean, fenugreek or fennel seed.

 

ProTip

When you have any coconut milk left over from cooking, we suggest freezing it into ice cube trays so you can add a block or two when you make a batch of delicious chai.