Once I stayed at a Tibetan Buddhist Monastery and the nuns had the most delicious smelling Tibetan-style chai tea on the stove each morning. One day they made a small batch just for a couple of us who were vegan/lactose intolerant and it was game over. Magnificent. Heavenly.
Today, I attempted to veganize Tibetan-style chai tea with these gorgeous cardamom pods I got and some homemade almond mylk.
The results were creamy, silky, rich and flowery and absolutely transporting. This makes me want to smile and meditate and smile some more.
Vegan Tibetan-style Chai Tea (Serves 3, easily doubled)
2 cups almond or other plant-based milk
1 tsp Vanilla extract
6-7 cardamom pods
3 bags black tea (or loose-leaf equivalent)
1 tsp cinnamon
8-10 drops stevia
2 cups water
1 inch fresh ginger
1/2 tablespoon coconut sugar
Heat the water until a near boil, and add the tea bags. After the tea steeps for 3-5 minutes, take out the tea bags and add other ingredients, simmering for 5-6 more minutes. Strain and serve hot. Delicious. Enjoy!