VEGAN HYDERABADI IRANI CHAI


A steaming cup of deep caramel colored chai and snacks is the perfect go to for winter! I have tried so many vegan chai recipes and I am proud to say this one has an incredible depth of flavor and the perfect water to milk ratio.









FOR THE CHAI (per 1 cup of tea)

1/2 tea cup of water

1 tsp Indian black tea (Assam or Darjeeling)

A dash of cardamom to taste

1/3 tea cup plant milk (I recommend oat or cashew)

1 tsp granulated sugar

METHOD

Add water and tea powder to a steel pot and bring to a boil on high heat. Just when it is about to spill over the pot add your plant milk, sugar and stir to dissolve.

Bring tea to a boil and switch off the stove when it is about to spill over pot. Pour the tea into a tea cup using a strainer to catch the tea leaves. Serve piping hot with biscuits, and salty Indian mixtures!