Vegan Chai Latte

Ingredients

• 2 cups water
• 1 heaping Tbsp loose leaf black tea*
• 2 Tbsp whole chai spice blend* ((use less if ground))
• Cane sugar, maple syrup, or other sweetener of choice ((to taste)*)
• 1 cup unsweetened dairy-free milk ((more to taste))
• Coconut Whipped Cream ((for topping))
• 1/2 scant cup raw cashews ((optional // soaked in cool water overnight or very hot water 1 hour - then drained))

Steps

1. 1

   Add water, tea and spices to a saucepan and bring to a boil over high heat. Reduce heat to low and simmer for another 10-15 minutes to fully steep.

2. 2

   Remove from heat and add almond milk and sweetener of choice and stir. Warm for 2-3 minutes off the heat, and then pour over 2 serving mugs (amount as original recipe is written // adjust if altering batch size) using a fine mesh strainer.

3. 3

   Taste and adjust seasonings as needed, adding more sugar or maple syrup (or honey if not vegan) for sweetness, and ground cinnamon for a little extra warmth.

4. 4

   OPTIONAL: For extra creamy texture, add your chai tea mixture + soaked cashews to a blender and blend until creamy and smooth. Taste and adjust sweetness/seasonings as needed. I added more sweetener, ground cinnamon and ground ginger for extra spice.

5. 5

   Either reheat briefly on the stovetop or microwave and serve. Heat modestly as the mixture can thicken quite a bit when reheated for too long (due to the cashews). If it gets too thick, thin with more almond milk or water.

6. 6

   Top with coconut whip and a dash of cinnamon and serve. Leftovers keep well covered in the fridge for up to a few days, though best when fresh.