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A comforting, aromatic Indian spiced tea, made completely dairy-free. Fragrant ginger, cardamom, and cloves are simmered with robust black tea and creamy soy milk for the perfect morning or afternoon pick-me-up.
Infuse the Spices
Brew the Tea
Add Soy Milk and Sweetener
A comforting, aromatic Indian spiced tea, made completely dairy-free. Fragrant ginger, cardamom, and cloves are simmered with robust black tea and creamy soy milk for the perfect morning or afternoon pick-me-up.
This indian recipe takes 15 minutes to prepare and yields 4 servings. At 382.97 calories per serving with 16.58g of protein, it's a beginner-friendly recipe perfect for beverage or breakfast.
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Strain and Serve
Add other aromatic spices like a small piece of star anise, a pinch of nutmeg, or a few fennel seeds to the water infusion for a more complex flavor.
This recipe also works well with creamy oat milk or almond milk. Oat milk is less likely to curdle than soy milk.
Allow the strained chai to cool completely, then refrigerate for at least 2 hours. Serve over ice for a refreshing summer drink.
For a caffeine-free version, substitute the black tea with an equal amount of rooibos tea.
The spices in masala chai, especially cloves, cinnamon, and ginger, are packed with antioxidants that help protect your cells from damage by free radicals.
Ginger and black pepper are known to stimulate digestion and support gut health. Ginger can also help soothe nausea and stomach discomfort.
Key ingredients like ginger and cinnamon contain powerful anti-inflammatory compounds that may help reduce inflammation in the body and alleviate pain.
Using soy milk makes this a delicious and creamy beverage for those who are lactose intolerant or follow a plant-based diet, without compromising on the traditional chai experience.
Each cup of this Masala Chai with Soy Milk contains approximately 70-80 calories, depending on the specific brand of soy milk and the amount of sugar used.
Yes, it can be a healthy beverage. It's dairy-free and low in saturated fat. The spices used, such as ginger, cinnamon, and cloves, are rich in antioxidants and have anti-inflammatory and digestive benefits.
Soy milk can curdle due to a combination of high heat and the acidity from the tannins in black tea. To prevent this, add the soy milk at the end, use the lowest heat setting, and warm it gently without letting it boil.
Absolutely. Use 4 standard black tea bags as a substitute for the 4 teaspoons of loose-leaf tea. Add them at the same step and remove them before adding the soy milk.
A strong, full-bodied black tea is best. Indian Assam tea, particularly in CTC (Crush, Tear, Curl) form, is the traditional choice as its robust, malty flavor is not overpowered by the milk and spices.
Yes, you can prepare it and store it in a sealed container in the refrigerator for up to 2 days. Reheat it gently on the stovetop or in the microwave, being careful not to boil it.
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