Vegan Masala Chai
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Peanuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 cup water (240 ml/8 oz)
- 1/2 inch ginger (grated, or to taste)
- 3 whole green cardamom (slightly crushed)
- 2 black peppercorns (slightly crushed)
- 2 whole cloves
- 1 teaspoon loose tea leaves (black tea, I used society brand)
- 1/3 cup cashew milk (80 ml, unsweetened, I love "forager" brand cashew milk)
- sugar, jaggery (to taste)
Method
- Crush the cardamom, peppercorn slightly using a mortar and pestle. Add water to a pan and then add the grated ginger, cloves, crushed cardamom and peppercorn. Let it come to a boil on medium heat. Once it comes to a boil (it takes few minutes to come to a boil) then let it boil for 1 more minute. The color of the water will change at this point as all the spices seep through it.
- Add the loose tea leaves and let it boil for 1 more minute. Meanwhile heat cashew milk in another pan or using a steamer. You don't need to boil it, just heat it up.
- After 1 minute, remove the pan from heat and strain the chai into a cup using a strainer. Also strain the hot cashew milk through the same strainer. Now, add sugar to taste, stir wellย and serve hot!