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!