This post may contain affiliate links. Please read our disclosure policy.
Learn how to make a delicious vegan chai latte at home. Frothy, flavor-packed and sweetened with dates. It’s so easy to make and is definitely a must try!
We hope you all had a wonderful holiday wherever you are and whatever you celebrate 🙂
Chris and I were both at our respective homes for the holidays and although it was sad to be away from each other, it was also great that we were able to see our families. We took a bit of a break from blogging and working behind the scenes and although it was much needed, I was itching to come back! So, I’m here today with a brand new recipe to close out the year with: homemade chai lattes.
Chai is all about the spices so instead of using a powdered spice mixture, we chose to use the whole ingredient. If you would like to use ground spices, we will put info in the recipe card!
Place the cinnamon, cloves, cardamom seeds, star anise, and black peppercorns into a small saucepan over medium heat. Toast until fragrant, about 3 to 4 minutes. Be sure to shake or mix often to prevent burning.
Once the spices are toasted, add in the 4 cups of filtered water along with the fresh ginger. Bring the mixture to a boil and then lower it to a simmer. Simmer uncovered for 5 minutes.
Remove the pot from heat and add in the black tea. Cover and allow the tea to steep for 10 minutes. Prepare the non-dairy milk by heating it in a small saucepan or in the microwave until warmed through.
Once the tea has steeped, strain the tea through a fine-mesh strainer into a high-speed blender or into another bowl and then transfer that into a blender. For an option with no blender, see notes. Discard of the spices, ginger, and tea.
Transfer the non-dairy milk into the blender along with the Medjool dates. Blend the mixture until very smooth, at least 1 minute.
Serve warm with optional vegan whipped cream.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
Print
Chai Latte Recipe
- Total Time: 23 minutes
- Yield: 5 servings
Description
Skip the coffee houses and learn how to make a delicious chai latte at home! It’s an easy recipe made with a traditional homemade spice mix, then sweetened to taste.
Ingredients
- 2 cinnamon sticks, broken into pieces
- 8 whole cloves
- 1 teaspoon cardamom seeds (or 6 green cardamom pods, cracked)
- 2 whole star anise
- 1 teaspoon whole black peppercorns
- 4 cups filtered water
- 2-inch piece fresh ginger, thinly sliced
- 2 tablespoons loose-leaf black tea (or 6 black tea bags)
- 1/2 teaspoon vanilla extract (optional)
- 1/4–1/3 cup pitted Medjool dates or sweetener of choice
- 2 cups non-dairy milk (we prefer homemade almond milk)
Instructions
- Place the cinnamon, cloves, cardamom seeds, star anise, and black peppercorns into a small saucepan over medium heat. Toast until fragrant, about 3 to 4 minutes. Be sure to shake or mix often to prevent burning.
- Once the spices are toasted, add in the 4 cups of filtered water along with the fresh ginger. Bring the mixture to a boil and then lower it to a simmer. Simmer uncovered for 5 minutes.
- Remove the pot from heat and add in the black tea. Cover and allow the tea to steep for 10 minutes.
- Prepare the non-dairy milk by heating it in a small saucepan or in the microwave until warmed through.
- Once the tea has steeped, strain the tea through a fine-mesh strainer into a high-speed blender or into another bowl and then transfer that into a blender. For an option with no blender, see notes. Discard of the spices, ginger, and tea.
- Transfer the non-dairy milk into the blender along with the Medjool dates. Blend the mixture until very smooth, at least 1 minute.
- Blend the mixture until very smooth, at least 1 minute.
- Serve warm with optional vegan whipped cream.
Notes
- Recipe adapted from The Kitchn.
- The tea base can be made up to 5 days in advance. All you have to do is follow the recipe through step #5 (skipping step 4) and then allow that mixture to cool completely. Transfer it to an airtight container and store it in the refrigerator.
- Store any latte leftovers in the refrigerator in an airtight container for up to 5 days. Be sure to allow it to cool before storing.
- If you would like to make this without a blender: Opt for a liquid sweetener. Instead of transferring the milk and sweetened to the blender, transfer them to a large bowl. Using a whisk, handheld milk frother or an immersion blender, whip the mixture up until frothy. Whisk in the tea mixture and serve immediately.
- Below are the ingredients if you would like to use ground spices. You can still toast the spices in the pan, but just do it for 1-2 minutes. Add in the water, bring it to a boil and then steep the tea as stated in the instructions and the continue with the recipe.
- 1 teaspoon ground cinnamon, 1/2-3/4 teaspoon ground cloves, 1/4 teaspoon ground cardamom seeds, 2 whole star anise, 1 teaspoon ground black pepper (start with 1/2 if you want it less spicy), 4 cups filtered water, 1 teaspoon ground ginger, 2 tablespoons loose-leaf black tea (or 6 black tea bags), 1/2 teaspoon vanilla extract (optional), 1/4-1/3 cup pitted Medjool dates or sweetener of choice, 2 cups non-dairy milk (we prefer homemade almond milk)
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Beverages
- Method: Stovetop
- Cuisine: Vegan
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
