Talk And Co

Raddy Recipe: Dairy-Free Chai Tea Latte (From Scratch)!

The recipe was a success! I liked it better than any of the almond milk chai tea lattes I've had at cafés.

The recipe was a success! I liked it better than any of the almond milk chai tea lattes I’ve had at cafés.

A chai tea latte is Raj’s go-to drink at cafés and coffee shops and it’s one of my favourite kinds of tea lattes. The special combination of spices makes this tea so uniquely flavourful and it gives the tea various health benefits (i.e. source of antioxidants, digestive aid, immune booster, anti-inflammatory support, etc.). So when I found out that Raj can make chai tea lattes from scratch, I HAD to get him to teach me how! The chai tea latte that we made was foam-less (which is how I like my lattes), but if you like foam in your latte, use a milk frother before serving. Anyways, here’s the recipe with step-by-step pictures…

Add 2 cups of your favourite dairy-free milk to a pot over medium to high heat and then, add 2 bags of black tea leaves to the pot.

Add 2 cups of your favourite dairy-free milk to a pot over medium to high heat and then add 2 bags of black tea leaves to the pot.

Chai Tea Latte - Steps 3 & 4

Add 1 tsp. of fennel seeds and 1 whole star anise (broken up into pieces).

Add 1/2 tsp. of ground cinnamon and 5 cardamom pods.

Add 1/2 tsp. of ground cinnamon and 5 cardamom pods.

Add 2 tsp. of chopped ginger and 2 tbsp. of coconut sugar.

Add 2 tsp. of chopped ginger and 2 tbsp. of coconut sugar.

Add about 10 whole peppercorns and stir everything together!

Add about 10 whole peppercorns and stir everything together. Bring mixture to a boil. Then, reduce heat and let simmer for 10-15 minutes.

Pour mixture through a sieve and strain out the spices and tea bags.

Pour mixture through a sieve and strain out the spices and tea bags.

Pour the liquid into 2 cups. Serve and enjoy! Makes 2 servings.

Pour the liquid into 2 cups. Serve and enjoy! Makes 2 servings.

This was actually Raj’s first time making chai tea latte with almond milk (he normally uses 2% dairy milk) and he really liked it! We used almond milk, because I’m lactose intolerant and because it’s my favourite non-dairy milk. If you don’t have or don’t like almond milk, feel free to use low-fat dairy milk or any other dairy-milk alternative instead. Also, if you don’t want to use black tea leaves like we did due to the caffeine content, feel free to try using unflavoured decaffeinated tea leaves or unflavoured rooibos tea leaves. You can even adjust the spice measurements to suit your liking, if you like more or less of a certain spice. This is a simple recipe that can be easily tailored to suit your preferences. We hope you check it out!

XOXO,

Addy

Adeline Chan is a Certified Nutritionist and the Editor of Talk And Co's Health and Beauty section. She has made multiple guest appearances on Rogers TV "Daytime Toronto" to talk about nutrition and health. She is also the co-founder of Raddyhealth.com. Adeline's other interests besides healthy living are natural skincare and cosmetics, both of which she will be exploring on Talk And Co.