Chai tea, or masala chai, is easy and economical to make at home. And this easy-to-make cashew milk makes it rich and creamy!


For the Chai

  • 2 1/2 cups water
  • 1 tsp black tea leaves or 2 black tea bags
  • 4 green cardamom pods, cracked
  • 2 whole clove
  • 1 1/2 inch piece cinnamon stick
  • 1/2 inch piece ginger, sliced
  • 1/4 tsp fennel seed
  • 2-6 T alternative milk (cashew milk* or hemp milk)
  • 1-4 tsp agave nectar (or any sweetener to taste)

For the Cashew Milk

  • 1/2 cup raw cashews soaked in water for 1-3 hrs.
  • 1 cup water


For the Chai Tea

In a saucepan add water, tea leaves or tea bags, cardamom, cloves, cinnamon, ginger, fennel seeds and bring it to a boil. Reduce the heat to medium and let it simmer for 3 – 5 minutes – the longer it boils, the stronger the Chai. Add the cashew milk and turn of the heat. Strain it into a cup and stir in the sweetener. Masala chai is best when served right a way.

For the Cashew Milk

  • Rinse and drain cashews.
  • In a blender add water and cashews and blend for one minute to make cashew milk.
  • Stores in the refrigerator for 3-4 days.

Additional Tips

  • If in a hurry, you could make the cashew milk without soaking the cashews.
  • Try other alternative milk like rice or almond milk.
  • Make your Chai a little spicier in winter by adding 6-8 black peppercorns.