HOW TO MAKE HOMEMADE CHAI



I’ve always loved Chai Tea Lattes, but I really hate paying $4 to $5 a pop for something I could easily make at home. So I went to work. Guys, the day I first got the ratios correct, I ended up having 6 cups (non caffeinated version) it was so good I couldn’t stop!


It is a truly perfect blend that tastes authentic, spicy, sweet, and can be made with black tea (caffinated) or without (caffine free). It’s absolutely wonderful if I do say so myself.



INGEDIENTS

For the Chai Masala:

1 cup finely ground black pepper

1 and 1/4 cup ground ginger

1/4 cup ground cinnamon

4 tbs ground cardamom

2 tsp ground cloves

1 tbs ground nutmeg

1/4 cup ground tumeric


For the Chai itself:

1 cup either organic soy milk or almond milk

1 tsp loose leaf black tea (optional)

1/4 tsp chai masala


1. Pour all into a small spouted saucepan. Place over a medium heat. Allow to heat until small bubbles appear around the perimeter of the milk. Stir the chai scraping the bottom to avoid scalding the milk. When milk comes to a small boil turn off heat.


2. Add sweetener of your choice. Maple syrup works well.


3. If you used the black tea, strain then enjoy this deliciousness that is the BEST CHAI EVER.

Chai Masala mix yields about 3 cups, plenty to have on hand for a while after making a batch.


Watch here to see how I prepare it:


If you tried this recipe don’t forget to tag me on Instagram @vegan_michele #veganmichele and let me know what you think. Cheers!


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