I don’t miss needing a car to go everywhere.And I don’t miss the freezing temps, ice and snow. But I do miss family and friends,our little corner apartment,and my goodness do I miss the chai lattes at Kaldi’s.I shudder just thinking about how good they were. It’s been weeks and I’m having withdrawals. Straight -withdrawals.I suppose it’s time I learn to make them at home.You see where this is going.From scratch vegan chai lattes at home – we’re doing this. First of all, if you are ever in Kansas City on the Plaza, go to Kaldi’s and try their chai latte. It’s the best I’ve ever had. Not that I’ve tried anything authentic from the source, but of my many coffeeshop experiences, it’s hands down the best. CreamyPerfectly spicedNot too sweetFoamyLusciousPiping hot& Addictive I’ve done my best to make the latte of my dreams at home and think I’ve nailed it! I even did my research on what goes into those sneaky powder mixes coffee shops use, which they assure me are dairy-free. I still have my suspicions… This latte? It’s from scratch. No powders, no pre-mixed packets, no pre-fab concentrate. We’re going old school.
What is Masala Chai?
Masala chai is a creamy, spiced tea that’s most popular in India but is increasingly enjoyed around the world. The primary difference between chai and masala chai is that masala chai includes spices, while chai is simply tea and milk. Chai is typically made with four components: The spices vary depending on the recipe, but our favorite combination is cinnamon, cardamom, black pepper, cloves, and ginger. For a more authentic recipe and to learn more about this delicious Indian tea, see this video from Bhavna’s Kitchen. For this latte you’ll need:
black or chai teaground or whole chai spices (listed below)sweetener of choice (cane sugar, maple syrup, stevia)dairy-free milk of choice (almond is best)raw cashews (optional for thickening)coconut whipped cream for topping (optional, but c’mon)
Because everyone really wants whipped cream on their latte. I will cry the day coffee shops offer dairy-free whip; tears of joy. The method is simple and allows for customizing. Steep tea with spices in water. Sweeten to taste and add dairy-free milk for creaminess. Strain and serve. At that point you can thicken with cashew cream and heat a little in the microwave or stovetop once more, and top with coconut whipped cream + ground cinnamon. The result is a perfectly spicy-sweet chai latte that rivals most coffeehouse offerings. If you try this chai latte, let us know what you think (and leave any tips you might have)! Leave a comment, tell us on social media, or our favorite – tag a picture #minimalistbaker on Instagram so we can see. Cheers, friends!
