Vegan Chai Tea
I love tea...I prefer loose leaf and if I find a tea shop in our travels, I spend lots of time sniffing all of the blends. I use an electric teakettle with temperature settings, I really try to make tea the right way! My favorite tea stores are both in NY, Physical Graffitea in NYC and Saratoga Tea and Honey in Saratoga Springs, NY. Both stores are so fun and warmly inviting, I wrote about Physical Graffitea a few years ago in my blog, check out the post here.
Yummy cinnamon sticks, cardamon, cloves, and then the hit of black peppercorns make this mixture smell amazing! If you would like a non-vegan beverage, simply swap out the Cashew Milk for regular milk. I use Earl Grey as my black tea base for this recipe, though if you do not like bergamot, any black tea will do. I think the bergamot adds another note in the flavor blend, so give it a try.
Vegan Chai Tea
- 2 Inch Piece of Fresh Ginger, peeled and cut into thin rounds
- 2 Cinnamon Sticks
- 1 1/2 tsp Black Peppercorns
- 6 Whole Cloves OR 1/2 tsp Ground Clove
- 5 Cardamon Pods OR 1 tsp Cardamon
- 6 Cups Water
- 6 tsp Harney and Sons Earl Grey Loose Leaf Tea
- 1/2 Cup Brown Sugar
- 2 Cups Cashew Milk
Put the ginger, cinnamon sticks, peppercorns, cloves, cardamon, and water in a large pot. Bring the spicy mixture to a boil, then set it to simmer for 10 minutes. Add your loose leaf Earl Grey tea to the pot and let it steep on a very low simmer 5 minutes.
Add Cashew Milk and brown sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.