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Masala chai, a spiced tea from the Indian subcontinent, can be easily adapted for plant-based diets while maintaining its authentic flavor profile. This version uses almond milk instead of traditional dairy, combined with a blend of whole spices like cinnamon, cloves, cardamom, and ginger.
The preparation follows the traditional method of freshly grinding whole spices and boiling them with black tea leaves and sugar. Once steeped, the mixture is strained and combined with almond milk, creating a creamy, aromatic beverage that retains the characteristic warmth of classic chai.
While best served hot, this versatile drink works well as an iced beverage during warmer months. The recipe is adaptable - you can adjust the sweetness or experiment with different plant-based milks like oat, soy, or coconut to suit your preferences.
This chai takes about 10 minutes to prepare and yields two servings. The key to achieving the best flavor lies in using fresh whole spices and allowing the tea to cool briefly before adding the plant milk to prevent curdling.
For those new to chai-making, starting with the suggested proportions of spices ensures a balanced flavor. As you become more familiar with the recipe, you can adjust the spice ratios to create your preferred blend, perhaps adding a pinch of black pepper for extra warmth or increasing the ginger for a spicier kick.
Grind Spices: Using a spice grinder or mortar-pestle, crush and grind the whole spices (1 small cinnamon stick, 5 cloves, and 4 cardamoms). Add the 1/2 inch piece of ginger and crush/grind it together with the spices.
Heat Mixture: Heat 1.25 cups (300 ml) of water. Once hot, add the ground spice mixture, 1 teaspoon of tea leaves, and 3 tablespoons of sugar. Bring it to a boil.
Strain Tea: Turn off the heat and let it cool for about 1-2 minutes. Using a strainer, pour the tea into serving cup(s).
Add Milk: Add 3/4 cup (200 ml) of soy milk or almond milk and give it a gentle stir.
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Yes, but the flavor might not be as robust as freshly ground spices.
Black tea, especially Assam or Darjeeling, is recommended.
Use natural sweeteners like maple syrup, agave, or stevia.
Straining is essential to remove spice particles and tea leaves for a smooth texture.
Yes, use decaffeinated black tea or herbal tea blends.
Chai is best consumed fresh, but you can refrigerate it for up to 24 hours and reheat gently.
Over-boiling the tea leaves or using too many can result in bitterness.
Yes, simply multiply the ingredients proportionally.
Use a mortar and pestle or crush spices with a rolling pin.
Absolutely! Star anise, nutmeg, or black pepper can add unique flavors.
Almond milk provides a mild nutty flavor, but oat or soy milk works well too.
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