So much love for masala chai. This nourishing, aromatic drink with warming spices is another Ayurvedic classic, just like golden milk turmeric latte.

Masala chai means spiced tea and dates back to ancient India.
It is believed that a king created it as a healing beverage according to Ayurvedic principles.
Since then the family recipes have been passed on through generations and have spread throughout the world.

Masala chai is traditionally used to treat colds, digestive problems etc.
Some of its characteristic spices are cinnamon, cloves, cardamom, star anise and fennel seeds.

While it was originally made using cow milk, dairy-free masala chai is very common nowadays and as tasty as the original -if not tastier-!
Popular plant-based milks are almond milk and coconut milk.
Coconut masala chai is a bit creamier and fuller than the almond version. They’re both very nice, it’s a matter of preference.

Originally masala chai didn’t contain black tea – this started later on as result of the British and their tea plantations.
Nowadays it’s usually prepared with black tea, but you can easily omit it or substitute it with some herbal tea.

I have a special place in my heart for natural food with history and soul.
Something that has been created thousands of years ago and has shown its wonderful properties ever since is quite special. Plus it’s just so, so tasty!



Vegan homemade coconut masala chai





3 cups coconut milk
1 cup water
3 tbsp black tea leaves
2-3 cinnamon sticks
1 tbsp cloves
1 tsp fennel seeds
1 inch piece of fresh ginger
1 tsp ground nutmeg
1 tsp ground cardamom
3 star anise
2 tbsp maple syrup


Take a big pot and pour the coconut milk and water into it.

Add all the spices and other ingredients besides the maple syrup. Stir well to mix everything.

You can make it caffeine free if you want, by leaving out the black tea. It has enough flavor and spice by itself. 

Cook on medium heat for about 30 minutes. Stir regularly.

Turn off the heat and mix in the maple syrup.

Stir well and let it sit for 10 minutes.

Use a mesh strainer or bag to separate the whole spices from the chai.

Use half a cup of the coconut masala chai mixture for half a cup of hot black tea.

Pour the remains into a bottle or sealed container and store in the fridge.

Enjoy your coconut masala chai with a nice piece of banana walnut cake!



Vegan coconut milk masala chai