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.
- 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.
- 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.
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 To Try
- 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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Healthy Vegan Chai Latte
- 1 ½ cups water
- 2 black tea bags
- ¼ cup cashews raw and unsalted
- 2 medjool dates pitted
- 1 inch knob ginger thinly sliced or grated (grated ginger is stronger and spicier)
- 3 green cardamom pods
- 1 cinnamon stick broken in half
- ½ teaspoon whole cloves
- ½ teaspoon peppercorns
- ⅓ piece star anise plus more for garnish
- Optional: shot of espresso
- Optional: coconut whipped cream
- Optional: 1 tablespoon maple syrup for additional sweetness
- Toast the cinnamon stick, peppercorns, cloves, cardamom pods, and star anise over low heat until fragrant, about 3 minutes.
- Grind the cardamom pods, peppercorns, star anise, and cloves with a mortar and pestle or spice grinder/coffee grinder to your preferred grind. I like a medium-coarse grind. The finer you grind the spices, the more intense the flavor will be.
- Add the ground spices back to the sauce pan along with the water and sliced ginger and bring to a boil. Simmer without lid for 5 minutes.
- Remove from heat, add black tea bags, add lid, and allow to steep covered for 10-15 minutes.
- Strain the spiced tea into the Vitamix, or other high speed blender. Add the raw cashews and pitted dates and blend until completely smooth and frothy.
- Pour into a mug and add the optional maple syrup, shot of espresso or coconut whipped cream.
- Garnish with a cinnamon stick and star anise. Enjoy!
- The fresher your spices, the better your chai will be.
- If your medjool dates are harder or not very fresh, you can soften them in the water while the black tea steeps.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.