Dairy-free Chai Recipe


  • 1 teaspoon fennel
  • 1/2 cinnamon stick
  • 8 cardamom pods, lightly crushed
  • 2 cups of water
  • 1 teaspoon of tea leaves
  • 1/2 cup Oat milk
  • 5ml of almond milk
  • 1 teaspoon brown or coconut sugar (optional)
  • 2 slices of fresh ginger root


  • Grind 6-8 pods of cardamom, 1 teaspoon fennel, 1 clove, and 1/2 cinnamon stick in a coffee grinder. This is your tea masala. Set aside in a sealed glass container
    • Optional modification: Traditionally, spices are prepared by lightly roasting, and then pounding to a fine powder using a mortar & pestle.
      • This can be done fresh each time, simply reduce the spices to 1/4 the quantity.
  • Add 2 cups of water to a saucepan. Let the water simmer on high heat until it boils.
  • Cut 1/2 inch ginger and chop into fine pieces, or mince the ginger root, and add it to the water.
    • Optional: Mince fresh turmeric root (1/4 inch) or add turmeric powder
  • When the water starts boiling, add 1 teaspoon of black tea leaves.
  • Add 1/2 teaspoon tea masala to the saucepan. Store the rest in an air-tight glass jar.
  • Turn down the heat, so that the water is no longer boiling.
  • Add 1/2 cup Oat milk. Add a splash of almond milk, if available to perfect the taste. Let the tea simmer for 3-4 minutes.
  • Turn off the gas. Add a lid, and strain the tea into two cups.
  • Sugar is not recommended, however, you may add 1 teaspoon brown sugar if needed for taste. Alternatively you may stir in honey, however do not boil honey.
  • Serve fresh.