For many households in India, the day doesn’t start until you have a cup of hot masala chai. My parents used to drink chai every evening until we were teens then it was small cups every now and then when we have guests in the house. I use to love sipping chai with my parents occasionally and now with my husband.
I have tried making chai with a variety of dairy-free milk; almond milk, soy milk, pea milk, and oat milk. I found oat milk to be creamy and with a mild sweetness it tastes very similar to dairy milk. Plus, it has a bit more protein than nut milk (approximately 4 grams in 240 ml/1 cup of oat milk). But oat milk contains more carbohydrates and calories than many dairy-free milk substitutes. If carbs are a concern, use almond milk instead.
When I first read about oat milk, I couldn’t bring myself to try it, the idea of mixing oats with tea/coffee somehow didn’t fit right in my head but when a follower of mine recommended it, I had to try it out. I tried the Oatly oat milk and LOVED the consistency and flavor. I don’t think I will ever go back to using any other plant-based for my chai! But the recipe works well with all plant-based milk, you might have to adjust the milk t water ratio slightly!
[Related Post: Easy Vegan Chocolate Fudge cake recipe]
Tips to personalize and perfect the Vegan Masala Chai
- The milk to water ratio depends on the type of milk you are using (low-fat, fat-free, full fat, etc.) and individual preference. I usually prefer either 1:1 or 1:1 1/3 (milk to water) ratio. If you like thicker tea, use 1:1 (milk to water) ratio and for a stronger chai; use 1: 1 1/2 (milk to water) ratio.
- Try different plant-based milk and try them multiple times. The first time I tried the chai with almond milk, I didn’t like it at all but when I tried it a couple of times with slight variations, I started enjoying it. But oat milk was a hit in the first try.
- Adjust the chai masala to your taste. I started with a pinch of chai masala now I add half spoon of this mini coffee spoon which is similar to 1/8 tsp or a dash.
Here is a video recipe I shared on my Instagram
Masal Chai Recipe
Masala Chai is a favorite in almost every household in India. This chai is packed with aromas and with the best plant-based milk I have tried.
Chai Masala Ingredients (large batch)
- 1/2 cup green cardamom pods
- 1/4 cup peppercorns
- 1/4 cup cloves
- 3 (3-inch) cinnamon sticks or 3 tsp cinnamon powder or 1 1/2 tsp allspice or you can add 2 tsp cinnamon + 1 tsp allspice
- 1 tsp nutmeg (optional- for extra spice / flavor variation)
Chai Ingredients (serves 2)
- Grind all the spices for chai masala in a blender to a coarse powder. Store it in an airtight container for up to 6 months.
- In a small saucepan at medium heat add water, tea leaves, chai masala blend, or crush spices using a mortar and pestle, sugar, and grated ginger. Bring to a boil.
- Add oat milk and stir in. Boil for 6-7 mins
- Strain the tea into a cup and enjoy!
The milk to water ratio depends on the type of milk (low-fat, fat-free, full fat, etc.) you are using and individual taste. I usually prefer either 1:1 or 1:1 1/3 (milk to water) ratio. If you like thicker tea, use 1:1 (milk to water) ratio and for a stronger chai; use 1: 1 1/2 (milk to water) ratio.
Adjust the chai masala to your taste. I started with a pinch of chai masala now I add half spoon of this mini coffee spoon which is similar to 1/8 tsp.
If you don’t have fresh ginger, you can also use ginger powder. But I like the taste and aroma of a fresh ginger
Do you have a masala chai recipe that you like? Let me know in a comment below!