Dairy-Free Chai Tea

Chai tea has always been one of my favorite warm beverages, but all that dairy can make me feel heavy and bloated.

I’ve been trying for a while to create a dairy-free version, and I think I finally perfected it.  This version has all the flavor without the heaviness of the original.  I used essential oils, but you could certainly substitute by seeping whole versions of spices like cinnamon, cardamom, ginger, and clove.  These warming spices can help promote heart health, reduce blood sugar levels, aid digestion, and promote weight loss!
 
 
 
 
Dairy-Free Chai Tea
Yield: 12-15 cups
Ingredients

• 8 chai tea bags (I used Twinings decaf chai)
• 4 cups boiling water
• 4 cups unsweetened vanilla almond milk
• 1 can full-fat coconut milk
• 2-3 drops essential oils: cassia (cinnamon), cardamom, ginger, clove OR you can use two cinnamon sticks, a few cardamom pods, a two-inch piece of ginger root, and about 10 whole cloves
• 3 tablespoons maple syrup (or to your taste preference)
• 1 teaspoon freshly ground black pepper
• 1 teaspoon pure vanilla extract

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Instructions

• Seep chai tea bags in boiling water — let stand for at least an hour, or overnight.
• Pour tea mixture and remaining ingredients in a large pot over medium heat.
• Whisk until about to boil – but do NOT let it boil or it may start to curdle.
• If you’re using whole spices, strain them out.  Pour, in batches, in a blender and blend until frothy.
• Serve warm with a cinnamon stick and sprinkle with cinnamon, if desired.
• You can store leftovers in a covered mason jar in the fridge and heat up on the stove as needed.