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A Dairy-Free Recipe for Delicious Chai Tea

A Dairy-Free Recipe for Delicious Chai Tea

by Emily Grimes | Posted March 2, 2017

One of my favorite restorative moments in the day is getting up in the morning to a warm cup of chai tea. Having dietary restrictions doesn’t mean I have to sacrifice moments like that; or the benefit of an invigorating drink in the morning. It may not be as strong as coffee, but it certainly has a much more enjoyable flavor. I hope you enjoy it as much as I do!

Yields 4 cups

10 green cardamom pods- cracked and seeds removed- or ½ t. Cardamon seeds
1 1 ½” cinnamon sticks
2 black peppercorns
¼ t. Fennel seeds
½ t. Ground ginger
2 cups milk or nondairy milk – great with almond
1 T. packed light brown cane sugar
2 c. water
2 bags orange pekoe tea

Grind together the cardamom through the fennel.* A coffee grinder is great for this.

Bring the nondairy milk of choice to a simmer in a 2 quart saucepan and add brown sugar,ground spice mixture, ginger and simmer.

Meanwhile, steep the tea bags in the 2 cups steaming water for 2 minutes.

Add the tea infused water into the saucepan with the warm milk and simmer for another minute to blend the flavors.

Season further to taste as desired.

NOTE: I like to grind up a big batch of the spice mixture ( make sure to add the ginger and sugar) to use for other great “chai times”!

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Dr. Rawls graduated from Bowman Gray School of Medicine in 1985 and he holds a medical license in North Carolina. He also has extensive training in alternative therapies and is Medical Director of Vital Plan, an herbal supplement company in Raleigh, N.C.

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