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Winter Wows: Vegan Chai Latte

Wisconsin is beautiful in the winter.

The sky is a perfect milky blue, the trees are given that iconic frosted coat, and the land is covered in a blanket of sparkling white snow.
Sadly, this beauty comes at the cost of a less than likable thermometer reading.
Us Wisconsinites have had to tough it out through the years, learning to bundle up and brace ourselves every time we step into the outside world. Snow, ice, slush, we've faced them all.
Sometimes, the best part of Winter is coming inside after a long day of running around in the cold, snuggling up with your favorite book, and drinking a hot cup of tea.
Try amping up your classic chai this season with this fun, spice~filled twist sure to warm you to the tips of your toes.
Save yourself a trip to the coffee shop (and a few bucks) by whipping up your very own chai latte. You'll never believe what gives this beverage it's oh-so creamy and dreamy texture (I'll give you a hint, it's a bit nuts).
This drink is sweet, spicy, and the latte of your dreams~ oh, and did I mention that it's dairy free:)?*
*(You can, of course, sub in any milk you prefer, but I find mine quite delicious with Silk Vanilla Almond milk)
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Simple vegan chai lattes from scratch! Creamy, perfectly spiced and customizable to taste. The perfect warm drink for chilly winter days.
Author: Minimalist Baker
Recipe type: Beverage
Cuisine: Vegan, Indian
Serves: 2
  • 2 cups water
  • 1 heaping Tbsp loose leaf black tea* (see notes for substitutions)
  • 2 Tbsp whole chai spice blend* - use less if ground (see notes for individual spices)
  • 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
  • OPTIONAL: scant 1/2 cup raw cashews (soaked in cool water overnight or very hot water 1 hour - then drained)
  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. 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 using a fine mesh strainer.
  3. Taste and adjust seasonings as needed, adding more for sugar or maple syrup (or honey if not vegan) for sweetness, and ground cinnamon for a little extra warmth.
  4. OPTIONAL: For extra creamy texture, add your chai tea mixture + scant 1/2 cup 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. 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. 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.


Kelsi Morris

December, 2016