Vegan chai masala tea recipe
Chai Masala means “tea with mixed spices” I believe. It’s often shortened to “chai” which is technically wrong as it just means “tea”, but that’s OK.
They say every mother in India has her own unique way of making chai. I remember the mother of my own best friend in England, who came from India, once made me a chai which was pure milk boiled with tea and cardamom, plus sugar. The following is a classic recipe utilizing almost all of the spices that go well with tea – and it’s vegan 🙂 You can play with putting any combination of these spices in your cup of tea – I use clove and cardamom quite frequently, depending on how I’m feeling. Other potential candidates are anise, licorice, fennel seeds, coriander seeds… and I’m sure there are more; be a bit brave and explore!
About 10 cm of a cinnamon stick, crumbled
1½ teaspoons of cardamoms
1 generous half teaspoon of black peppercorns
3 to 4 cubic cm (3 x 1 x 1) ginger (I make it vague so you can do it by eye, accuracy is not so necessary)
Just 1 of those small red cayenne peppers – or whatever chili pepper you have, as they vary in strength you’ll need to work out exactly how much to put in, but make it a subtle addition and err on the side of caution
Three mugfuls of water
Your preferred vegan milk substitute to serve (I prefer oat milk. Coconut milk as an addition specifically to this recipe would also go down very nicely for a stronger flavour)
Place the spices in a saucepan with water and bring to the boil. Simmer for a couple of minutes to extract the flavours, then add the tea, pour it all into a teapot, and allow to rest as the tea brews. Pour into cups with the vegan milk, and add a nice dark honey if desired.
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