Making Vegan Chai Tea Latti - Way Better Than Starbucks

Vegan Chai Tea Latti
simple vegan chai lattes from scratch! Creamy, flawlessly spiced and customizable to flavoran appropriate warm drink for cold iciness days.

I’ve accomplished my exceptional to make the latte of my dreams at home and think I’ve nailed it!

I even did my research on what goes into those sneaky powder mixes espresso stores use, which they assure me are dairy-free. I nonetheless have my suspicions…

This latte? It’s from scratch. No powders, no pre-blended packets, no pre-fab listen. We’re going old school.
  • 2 cups water
  • 1 heaping Tbsp loose leaf black tea* (see notes for substitutions)
  • 2 Tbsp whole chai spice blend* - use less if ground (see notes for individual spices)
  • Cane sugar, maple syrup or other sweetener of choice (to taste)*
  • 1 cup unsweetened dairy-free milk (more to taste)
  • Coconut whipped cream for topping
  • OPTIONAL: scant 1/2 cup raw cashews (soaked in cool water overnight or very hot water 1 hour - then drained)
  1. Add water, tea and spices to a saucepan and bring to a boil over high heat. Reduce heat to low and simmer for another 10-15 minutes to fully steep.
  2. Remove from heat and add almond milk and sweetener of choice and stir. Warm for 2-3 minutes off the heat, and then pour over 2 serving mugs using a fine mesh strainer.
  3. Taste and adjust seasonings as needed, adding more for sugar or maple syrup (or honey if not vegan) for sweetness, and ground cinnamon for a little extra warmth.
  4. OPTIONAL: For extra creamy texture, add your chai tea mixture + scant 1/2 cup soaked cashews to a blender and blend until creamy and smooth. Taste and adjust sweetness/seasonings as needed. I added more sweetener, ground cinnamon and ground ginger for extra spice.
  5. Either reheat briefly on the stovetop or microwave and serve. Heat modestly as the mixture can thicken quite a bit when reheated for too long (due to the cashews). If it gets too thick, thin with more almond milk or water.
  6. Top with coconut whip and a dash of cinnamon and serve. Leftovers keep well covered in the fridge for up to a few days, though best when fresh.
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