Dairy Free Chai Tea

10 minutes



  • 2 cinnamon sticks
  • 6 cloves
  • 4 black peppercorns
  • 1 tsp whole coriander seed
  • 4 cardamom pods, smashed
  • 2 star anise
  • 2 bay leaves
  • 5 cups low fat non-dairy milk
  • 1 piece ginger, sliced
  • 1/4 tsp ground nutmeg
  • 4 tsp strong loose leaf black tea (such as Darjeeling)
  • 4 tsp sugar, brown sugar, agave nectar, maple syrup, etc. (optional)


Heat a small saucepan on medium heat and add cinnamon sticks through bay leaves. Toast spices until fragrant, being careful not to burn (should take about 2 minutes). Add non-dairy milk, ginger, and nutmeg. Bring to a boil and reduce to a simmer. Simmer uncovered for about 10-15 minutes to allow flavors to infuse. Next, add the tea and turn off the heat. Cover and steep for an additional 3-5 minutes, or longer, depending on desired strength. Strain and add sugar if using. Serve hot or allow chai to cool slightly and pour over ice. Allow leftover tea to cool to room temperature and place in refrigerator for up to 2 days.