Vegan Masala Chai

This spiced tea drink's complex yet soothing aroma invites you to close your eyes, breathe in deeply, and savour the moment. And from the first sip, the flavour delivers on the promise made to your palate. When it comes to warming the soul, nothing tops it.

Prep Time
5 minutes
Cook Time
10 minutes
Two glass mugs of masala chai on a round wooden serving tray, shown with a gold strainer with whole spices in it, a dishcloth, and a gold spoon.

Medium, heavy-bottomed saucepan (preferably nonstick)

Liquid measuring cup

Scale OR dry measuring cups

Measuring spoons

Mortar and pestle OR spice grinder



Fine mesh sieve 

Heatproof cups x 4 (mugs or teacups)

4 to 6 servings (4¼ cups / 1063 ml)
  • 2 cups (500 ml) water
  • 2 pcs (8 g) 3-inch cinnamon sticks
  • 2-inch (12 g) fresh ginger, peeled, thinly sliced
  • 12 cardamom pods
  • 5 pcs whole cloves
  • 2 pcs whole star anise
  • 1 tsp (3 g) whole peppercorns
  • ½ tsp (1 g) whole fennel seeds
  • 5 to 6 tea bags (18 g) (Assam, Darjeeling, or any strong black tea)
  • 3½ cups (875 ml) unsweetened coconut milk beverage (or another non-dairy milk alternative)
  • ¼ to ⅓ cup (54 to 72 g) Redpath® Dark Brown Sugar, packed (use more or less sugar to increase or decrease sweetness)

Step 1

Place water into a medium, heavy-bottomed, preferably nonstick, saucepan. Break the cinnamon sticks in half or thirds and add it to the saucepan. Add the ginger to the water.

Step 2

In a mortar and pestle or spice grinder, roughly crush the cardamom pods, cloves, star anise, black peppercorns, and fennel seeds. Do not over-grind; this can lead to a gritty texture.

Step 3

Add the crushed spices to the saucepan. Bring mixture to a boil, stirring to combine; boil for 1 minute to reduce the curdling effect of the ginger.

Step 4

Reduce heat to medium-low. Add and stir in the black tea bags. Simmer tea for 5 minutes, allowing the mixture to evaporate slightly.

Step 5

Increase heat to medium-high to high. Add the coconut beverage to the tea. Bring to a boil, stirring constantly; 1 to 2 minutes. Reduce heat to medium-low.

Step 6

Stir in the Redpath® Dark Brown Sugar (see Chef’s Tips). Dissolve the brown sugar and aerate the milk by using a ladle to scoop some of the chai and let the mixture pour, from a height of about a foot (12 inches), in a steady stream back into the saucepan; 2 minutes. Strain the masala chai through a fine mesh sieve into heatproof cups (see Chef’s Tips).

Step 7

Serve immediately.

Top view of two tea cups of masala chai and a pot of chai with a strainer full of whole spices, shown with tea bags and assorted warm spices on a cutting board.