I’ve always loved chai tea, the kind that you get in Indian restaurants, not the kind from Starbucks or the pre-made chai tea that almost every tea brand now sells. At worst, those chai teas taste like candy, and at best, they’re too intensely spicy. Once I asked an Indian friend how to make real chai tea and she gave me a masala mix, but it still didn’t taste like the chai tea I got in restaurants.
Then I went dairy-free and couldn’t drink chai tea at Indian restaurants anymore because they always make it with cow’s milk. After years of deprivation, I became determined to figure out how to make my own chai. I did some research and was able to put together this recipe using just three key spices easily obtained in most grocery stores.
Instead of cow’s milk, I used coconut milk. (I thought the coconut would work better in chai tea than almond milk.) For desserts and coffee, I like to use Kara coconut milk because it’s thick and creamy. But for this tea, I wanted a milk that was thinner, so I used Silk Unsweetened Coconut Milk.
You can brew your chai with just about any unflavored black tea. I used my usual breakfast tea, Zhena’s Gypsy Tea. I’ve tried almost all the organic breakfast teas available at my neighborhood Ralphs, and this one is the most flavorful and affordable.
Keep calm and chai on!
Dairy-Free Chai Tea Recipe
2 cardamom pods
1 cup water
2 bags black tea
1 whole star anise
1 stick cinnamon
1 cup coconut milk
Crack the cardamom pods by tapping them with a mallet or other heavy object. Put the water, tea, star anise, cinnamon stick, and cardamom pods in a small pot and bring to a boil. Boil for 4 minutes.
Pour the tea through a strainer to remove the solids. Pour the strained tea back into the pot and add the coconut milk (and sugar or other sweetener, if desired). Warm over medium heat, stirring, until hot. Makes 2 servings.