Best The Perfect Non Dairy No Sugar Spiced Chai Recipes

EASY MASALA CHAI RECIPE

Steps:

• Add cinnamon stick, cardamom pods, peppercorns, and cloves to the bowl of a mortar (or cutting board) and use pestle (or heavy pan) to slightly crush the spices. You aren't pulverizing into a powder, just slightly crushing into small pieces (see photo).
• To a medium saucepan add crushed spices, water, and grated (or sliced) ginger and bring to a boil over high heat. (Note: For a less gingery chai, reduce amount of ginger and slice rather than grating). Then reduce heat slightly to medium/medium-low and maintain a simmer for 15 minutes or until it reduces by about one-third.
• Add tea (loose leaf or bags) and dairy-free milk of choice (we love light canned coconut) and lower heat to low. Cover and continue cooking for 5 minutes to allow the flavors to meld. Then turn off heat and let steep for 5 minutes more (covered) or longer for deeper flavor.
• Add sweetener of choice to taste (we prefer stevia or maple syrup, but sugar is more traditional). Strain through a fine mesh strainer before serving.
• Keep strained, cooled leftovers covered in the fridge up to 3-4 days. Reheat on the stovetop or in a milk frother. Not freezer friendly.

INSTANT SUGAR-FREE SPICED CHAI MIX

Steps:

• In a food processor, combine all ingredients; cover and process til powdery. Store in an airtight container in a cool dry place for up to 6 months.
• To prepare 1 serving, dissolve 3 Tablespoons of mix in 3/4 cup boiling water. Dollop with whipped cream if desired.
• Alternately to use less, brew a Chai Tea bag and add 1+Tablespoons of mix.
• Comments: I no longer use powdered coffee cream, so I substituted powdered coconut milk and some vanilla powder.