Chai Tea with Soy Milk

Chai tea has been a favorite refreshment in India for centuries. Essentially a blend of tea, ground spices, honey, and milk, it can be enjoyed hot or cold. Our version, which replaces cow's milk with soy milk, is served hot.

  • Servings: 4
Chai Tea with Soy Milk


  • 3 cups water
  • 10 whole green cardamom pods, lightly crushed
  • 5 whole cloves
  • 2 cinnamon sticks
  • 2-inch piece fresh ginger, peeled and quartered
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/3 cup honey
  • 4 black tea bags, such as English Breakfast
  • 1 1/2 cups soy milk


  1. Place the water in a small saucepan, and add cardamom, cloves, cinnamon, ginger, and vanilla bean and scrapings. Bring to a boil over high heat. Reduce heat to low, and simmer until mixture is aromatic, about 15 minutes. Whisk in honey, and drop tea bags in pan; turn off heat, and let steep 3 minutes.

  2. Strain tea through a fine strainer or a coffee filter into a warmed serving pot. Heat soy milk in same saucepan over medium-high heat, about 3 minutes; do not let it come to a boil or it will separate. Pour into serving pot with the tea, and stir well to combine. Serve immediately.


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