Vegan Masala Chai

Ingredients

• 240 ml (1 cup; 8 fl oz)water
• 1.3 cm (½ inch), grated, or to tastefresh ginger
• 3 whole, slightly crushedgreen cardamom pods
• 2, slightly crushedblack peppercorns
• 2 wholecloves
• 1 teaspoonloose black tea leaves
• 80 ml (⅓ cup), unsweetenedcashew milk
• to tastesugar or jaggery

Instructions

1. 1

   Boil the spices

   Lightly crush the cardamom and peppercorns with a mortar and pestle. Put the water, grated ginger, cloves, cardamom and peppercorns in a pan, then bring to the boil over medium heat. Boil for 1 more minute; the water will take on colour as the spices infuse.

2. 2

   Add the tea

   Add the loose tea leaves and boil for 1 more minute. Meanwhile, warm the cashew milk in a separate pan or with a steamer; heat it through without boiling.

3. 3

   Strain and serve

   Take the pan off the heat and strain the chai into a cup. Strain the hot cashew milk through the same strainer, add sugar or jaggery to taste, stir well and serve hot.

What is masala chai?

Masala chai is Indian spiced tea, made by simmering tea with aromatic ingredients such as ginger and cardamom. This version keeps the familiar spiced character and uses cashew milk instead of dairy.

Crushing the whole spices helps their flavours infuse quickly, making this a practical cup to prepare in about 10 minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 13 calories, 1g protein, 2g carbs, 1g fat.

The water and spices contribute little energy, while the tea and cashew milk provide small amounts of carbohydrate, fat and protein. Sugar or jaggery adds carbohydrate depending on how much you use; serve the chai with a protein-rich snack if you want a more filling pairing.

The spices and tea

Whole spices: lightly crush the cardamom and peppercorns so they can release flavour into the water. Grated ginger adds a fresh, warming note, while the cloves bring a strong aromatic edge.

Black tea: loose leaves steep directly in the spiced liquid for a brief boil. The recipe uses one teaspoon, so keep the steep short to preserve the balance with the spices.

Getting the infusion right

Spice simmer: bring the water and spices to the boil over medium heat, then continue boiling for 1 minute. The water changing colour is a useful cue that the spices are infusing.

Tea timing: boil the tea leaves for 1 more minute, then take the pan off the heat and strain. Leaving the tea boiling longer may make the flavour stronger than intended.

Warming the cashew milk

Gentle heat: warm the cashew milk separately, using a pan or steamer, but do not boil it. This keeps the milk ready to add while the chai is still hot.

Shared strainer: strain the chai first and then the warmed milk through the same strainer. This catches any remaining tea leaves or spice pieces before serving.

Sweetness and serving

Sweetener: add sugar or jaggery to taste after straining, then stir well. Starting with a little makes it easier to adjust the sweetness without masking the spice.

Serve the chai hot on its own or alongside a small savoury snack. The recipe makes two servings, so divide the strained tea and milk evenly between cups.

Recipe notes & tips

• Crush the cardamom and peppercorns lightly so they open without turning to powder.
• Grate the ginger just before cooking for a fresh, aromatic infusion.
• Keep the water at a steady medium heat while bringing it to the boil.
• Warm the cashew milk separately and avoid boiling it.
• Strain into a heatproof cup and sweeten gradually to taste.

Variations

• More ginger: Add extra grated ginger for a stronger, sharper spice note.
• Cinnamon: Simmer a small piece of cinnamon with the other whole spices.
• Different plant milk: Use another unsweetened plant milk in place of cashew milk.
• Stronger tea: Add a little more black tea for a bolder brew.
• No added sweetener: Leave out the sugar or jaggery for an unsweetened cup.

Common mistakes to avoid

• Whole spices left intact: Lightly crush the cardamom and peppercorns so their flavour can infuse.
• Tea boiled too long: Keep it to 1 minute after adding the leaves to avoid an overly strong brew.
• Milk brought to the boil: Warm the cashew milk gently in a separate pan or steamer instead.
• Chai served unstrained: Pour it through a strainer to catch tea leaves and spice pieces.
• Sweetener added too quickly: Add sugar or jaggery to taste and stir before deciding whether to add more.

How to store

This chai is best served freshly made. If needed, refrigerate the strained, unsweetened chai in a covered container and use within 2 days; reheat gently, then add freshly warmed cashew milk and sweetener.

Frequently asked questions