Perfect Vegan Chai Latte Recipe
There’s just no good way to transition to talking about chai lattes. It’s tough to find a good vegan chai latte at most places. Chai lattes are either not spicy enough or way too sweet, and they’re always too expensive. That’s why this recipe was created with great care for the perfect vegan chai. It’ll save you a shivering trek to the local coffee shop, in addition to making your home smell amazing.
Skip the over-priced, overly-sweetened chai lattes from the coffee shop in favor of this easy, perfectly spiced vegan chai latte recipe. One sip and you’ll be a homemade vegan chai latte convert for sure.
PREP TIME: 5 mins
COOK TIME: 20 mins
COOK TIME: 20 mins
Serves: serves 2 (Vegan & Gluten-Free)
Ingredients
1½ cups filtered water
3 teaspoons loose leaf black tea
6 whole green cardamom pods, partially cracked open
6 whole black peppercorns
2 cinnamon sticks
1 teaspoon whole cloves
½ teaspoon fennel seeds
⅓-inch piece fresh ginger, sliced thin
1½ cups non-dairy milk
sweetener to taste (I like maple syrup or coconut sugar)
coconut whipped cream for topping & ground cinnamon for sprinkling
3 teaspoons loose leaf black tea
6 whole green cardamom pods, partially cracked open
6 whole black peppercorns
2 cinnamon sticks
1 teaspoon whole cloves
½ teaspoon fennel seeds
⅓-inch piece fresh ginger, sliced thin
1½ cups non-dairy milk
sweetener to taste (I like maple syrup or coconut sugar)
coconut whipped cream for topping & ground cinnamon for sprinkling
Instructions
Add the water, black tea, spices and fresh ginger to a medium saucepan. 
Cover and bring to a boil over high heat, then reduce the heat to low and simmer for 10-20 minutes, depending on how strong you prefer your chai.
Stir in the non-dairy milk and heat for 3-4 minutes, until hot. Pour into mugs through a fine sieve to strain out the tea leaves and spices.
Cover and bring to a boil over high heat, then reduce the heat to low and simmer for 10-20 minutes, depending on how strong you prefer your chai.Stir in the non-dairy milk and heat for 3-4 minutes, until hot. Pour into mugs through a fine sieve to strain out the tea leaves and spices.
Add sweetener to taste.
Top with coconut whipped cream and a sprinkle of ground cinnamon. Serve immediately.
Feel free to tinker with the spice blend (skip the fennel, add more ginger, etc), use your favorite non-dairy milk (like organic soy ), and sweeten it only how much/if you like.
Top it off with a generous dollop of easy homemade coconut whipped cream for an extra dreamy treat. Enjoy!
Recipe Author: Amanda Maguire | Pickles & Honey
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