Healthy Vegan Chai Latte

This vegan chai latte is perfectly spiced, sweetened with dates, and blended with whole cashews to make this latte extra creamy! It’s not only delicious, but also whole foods plant-based compliant and the perfect holiday drink to warm you up on cold days!

As delicious and creamy as this chai latte is, I do want to acknowledge that this chai is not authentic!

Authentic chai uses a lot of very similar fresh spices, however they are made with super fresh dairy milk and generally are made with sweeteners like jaggery, a concentrated form of cane sugar.

Because we are making this chai latte vegan and sweetened with dates, it’s automatically not authentic and is really just inspired by the popular drink!

Albeit not authentic, this chai latte is well spiced and packed with anti-oxidants, extra creamy and sweetened with dates to keep this latte as healthy as possible!

If you are looking for a more authentic chai, try this recipe: Indian Masala Chai.

Making a Well Spiced Latte

The best part of making a chai latte at home is that you can adjust the spices and the amount you grind them to your own personal preference.

As a general rule of thumb, the more you grind your spices, the more intensely flavored your latte will be. If you prefer a more mildly spiced latte, crush your spices lightly or grind them just enough until you have a very coarse blend.

I like to use a couple of spices and will provide general amounts I like to use, but again, adjust to your preference!

• cardamom pods
• whole peppercorns
• star anise
• whole cloves
• cinnamon sticks
• fresh ginger

If you prefer a spicier chai, I recommend grating the fresh ginger. Grating fresh ginger helps it release it’s flavor far better than slicing it.

If you prefer a less spicy chai, thinly slice the ginger instead (my personal preference).

Preparing Your Spices

Before we boil our spices, there are a few key steps to take.

1. Toast the spices. I like to do this for a couple of minutes in my sauce pan just to intensify the flavor and also add a layer of warm, toasty flavor to the latte! You can skip this if you are in a hurry but I really do think it makes a difference.
2. Crush the spices. With either a mortar and pestle or in a coffee/spice grinder, grind the spices to your liking. Again, the more you grind them, the more intense the flavor will be. I prefer a semi coarse grind.

Making the Latte

After you have ground your spices, add them to a small sauce pan with the water and fresh ginger and bring to a boil. Allow the spices to simmer in the water for 5 minutes.

Next, remove from heat, add two bags of black tea, add the lid, and allow the tea to steep for 10 minutes.

Then, strain the tea into a high speed blender like the Vitamix and blend the tea with the cashews and pitted dates until completely smooth and frothy. If you prefer a sweeter tea, I’d recommend adding 1 tablespoon maple syrup as well.

Pour into a mug and enjoy immediately.

Optional Add-Ins:

If you want to make this chai latte extra fun, top it with whipped cream, a cinnamon stick and a star anise.

You can also add in a shot of espresso if you prefer a more caffeinated version of this latte.

I really hope you guys give this recipe a try. It is a favorite go-to of mine when I want something warm, but less caffeinated than a cup of coffee.

You can also enjoy this latte year round, but it feels extra cozy during the holidays!

Other Vegan Drinks You May Be Interested In:

• Vegan Pumpkin Spice Latte
• 3-Ingredient Vegan Hot Chocolate
• Vegan White Russian Cocktail
• Easy Slow Cooker Mulled Wine
• Peppermint White Chocolate Mocha

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