Chai Tea (Vegan, Gluten-Free, Nut-Free, Soy-Free)

Chai Tea (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Prep time
Cook time
Total time
Kate Selner of A Nice Cuppa posted this recipe up, which is from Suvir Saran’s Indian Home Cooking cookbook. Of course, the original calls for cow’s milk. We have altered it just slightly. Since you are simmering (and careful not to boil) the “milk,” a milk alternative will work fine in this recipe as noted.
Recipe type: Drinks
Serves: 2
  • 2 cups milk alternative (soy, rice, or almond)
  • 1 cups water
  • 2 Tablespoons loose leaf black tea (or more to taste)
  • 1 ½” cinnamon stick, broken into pieces
  • 1 ½” piece of fresh ginger, peeled and cut into chunks
  • 10 green cardamom pods, crushed slightly
  • 7 whole cloves
  • 4 black peppercorns
  • 1 Tablespoons sugar (or more to taste)
  1. Crush herbs and spices, leaving large pieces.
  2. Combine all ingredients in saucepan and bring to a light simmer.
  3. Do not boil.
  4. Turn off heat, cover and steep for 15 minutes.
  5. Uncover, return to a simmer; strain and serve hot. Can be chilled.
Be sure to use the milk alternative that suits your diet best (ie rice or soymilk for nut-free).

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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