Chai. Translated it simply means “tea” in English but it is so much more than that. Chai is Indian tea; a blend of spices, milk and loose black tea, boiled together to create an aromatic, spicy and rich drink which is always served piping hot. It’s delicious, literally comfort in a cup.
We stopped buying milk about a month ago and the one month experiment quickly turned into a permanent change as we didn’t seem to miss milk much at all. We replaced dairy milk with almond milk primarily but also soy milk for hot drinks. The only thing I ever missed or craved in our first month of being a milk free home was chai. We once attempted to make chai with almond milk and it was a bit of a sad experiment with the chai tasting watery and odd. Adam declared the almond milk chai experiment a failure and refused to call it chai at all.
But this chai made with soy milk is the opposite of that. It is all it’s meant to be and completely fulfilled my craving for chai!
- 3 cloves
- 3 cardamom pods
- 1 tbsp fennel seeds
- 1 pinch of cinnamon
- 1 tbsp finely shredded ginger
- 2 tbsp loose black tea
- 1 cup of water
- 2 ½ cups soy milk
- Crush the cloves, cardamom and fennel using a mortar and pestle.
- In a saucepan add the water and turn it to high.
- Add the crushed spices, cinnamon and shredded ginger to the water and bring it to a rolling boil. Let the water boil for a minute to bring out all the flavors of the aromatics.
- Add the loose tea to the water and let it boil for another minute.
- Add the soy milk to the saucepan. Heat the mixture until it is very hot but do not let it come to a boil. This might cause the soy milk to separate and make the tea curdled in appearance.
- Using a tea strainer pour the chai into four small teacups or two large mugs.
- Serve hot!