Dairy Free Chai
Chai is the perfect brew to warm you up and lift your spirits during this cold and rainy autumn days. Feeling adventurous, we've decided to modify the traditional recipe by substituting normal milk with coconut milk. The result was super yummy, so we decided to share it with you!
Servings: 2
Equipment
- Cooking pot
- Grater
- Sieve
Ingredients
- 300 ml coconut milk
- 200 ml water filtered
- 1 tbsp black tea
- 3 cloves
- 1 star anise
- 2 cinnamon sticks
- 2 whole cardamom seeds
- 2 slices fresh ginger
- 1/8 nutmeg
- 1 tbsp honey
Instructions
Prepare Spices
- crush cardamom seeds with a spoon
- slice or grate fresh ginger
- grate nutmeg
- add the above spices as well as cinnamon sticks, cloves and anise star to a pot
It's Chai Time
- add milk and water to the spices
- bring to boil and take from the stove
- add honey to taste
Serve
- pour the chai through a sieve into cups
Notes
Feel free to experiment with spices - you can add or subtract them to your preference.
Also, the ratio of milk and water depends on how rich you want your chai to be. We've made it with just coconut milk the first time and found it slightly too rich.
When adding honey, we would recommend to do it at the end, as it might otherwise burn in your pan. We like our chai quite sweet, so 1-2 tbsp of honey isn't an uncommon occurrence for us. Some people prefer sugar, which is totally fine as well. In fact, that's what they often use in India.
We sometimes use flavoured honey (such as Honeyberry). They sell chilli flavoured and ginger flavoured honeys which are particularly suitable for this recipe.
We sometimes use flavoured honey (such as Honeyberry). They sell chilli flavoured and ginger flavoured honeys which are particularly suitable for this recipe.