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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. Bill Rawls


Dr. Rawls' groundbreaking approach to wellness comes from decades of practicing medicine, extensive research in alternative therapies, and firsthand experience helping thousands find their path to wellness. Dr. Rawls is a best-selling author and Medical Director of Vital Plan, an online holistic health company in Raleigh, N.C.

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