Chai Tea with Cashew Milk

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Chai Tea with Cashew Milk
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Chai tea, or masala chai, is easy and economical to make at home. And this easy-to-make cashew milk makes it rich and creamy!

Yields: Serves 2


For the Chai

2 1/2 cups water

1 tsp black tea leaves or 2 black tea bags

4 green cardamom pods, cracked

2 whole clove

1 1/2 inch piece cinnamon stick

1/2 inch piece ginger, sliced

1/4 tsp fennel seed

2-6 T alterative milk (cashew milk* or hemp milk)

1-4 tsp agave nectar (or any sweetener to taste)

For the Cashew Milk

1/2 cup raw cashews soaked in water for 1-3 hrs.

1 cup water


For the Chai Tea

In a saucepan add water, tea leaves or tea bags, cardamom, cloves, cinnamon, ginger, fennel seeds and bring it to a boil. Reduce the heat to medium and let it simmer for 3 - 5 minutes - the longer it boils, the stronger the Chai. Add the cashew milk and turn of the heat. Strain it into a cup and stir in the sweetener. Masala chai is best when served right a way.

For the Cashew Milk

Rinse and drain cashews. In a blender add water and cashews and blend for one minute to make cashew milk. Stores in the refrigerator for 3-4 days.

Additional Tips

If in a hurry, you could make the cashew milk without soaking the cashews.

Try other alternative milks like rice or almond milk.

Make your Chai a little spicier in winter by adding 6-8 black peppercorns.

Recipe by
Sapna Von Reich