Vegan Chai Mix Recipes
VEGAN CHAI CUPCAKES
Perfectly sweet vegan chai cupcakes topped with a spiced buttercream. These cupcakes are soft and fluffy and infused with chai spices. Perfect for the holidays or any fall and winter occasion!
Provided by Nourished by Caroline
Categories Dessert
Time 1h
Number Of Ingredients 22
Steps:
- Start by making your flax egg. In a small bowl, whisk together 3 tablespoons of ground flax seeds with 6 tablespoons of room temperature water. Set aside to let it thicken.
- Heat 1/2 cup of oat milk. I heat it in the microwave for 1 minute in a glass measuring cup. Add the chai tea bag to the warm milk and let it steep for 20 minutes or until it gets to room temperature.
- Meanwhile, in a small mixing bowl, mix all the chai spices together.
- Preheat the oven to 350F. Line a 12-cup muffin pan with cupcake liners. Set aside.
- In a large mixing bowl, mix your flour, 3 1/2 teaspoons of chai spice mix, baking powder, baking soda and salt. Set aside.
- Using a stand mixer of hand mixer, beat the sugar and 1/2 cup of vegan butter together until smooth, about 2 minutes. Add the flax egg, vegan yogurt, chai milk and vanilla extract. Whisk together until creamy, about 2 minutes. Scrape the sides as needed.
- With the mixer running on low speed, add the dry ingredients and whisk until just combined. Don't over or under mix.
- Scoop the batter into the prepared cupcake liners. It should make 12 cupcakes, filling each liner *almost* to the top (see photos).
- Bake for 22 minutes or until a toothpick inserted in the middle comes out clean. Let them cool completely before frosting.
VEGAN CHAI MIX
From BUST magazine. This is a delicious and convenient mix that you can keep in your desk drawer at work, etc. It also makes a lovely gift if you put it in a pretty jar and pair it with an adorable mug. Makes about 3 1-pint jars
Provided by Prose
Categories Beverages
Time 10m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients in a large bowl.
- Process mixture in blender or food processor 1 cup at a time.
- Store in airtight jars. If giving as a gift, attach serving instructions.
- To serve: put 2 tablespoons in a mug and fill with boiling water.
Nutrition Facts : Calories 43.7, Fat 0.1, Sodium 1.1, Carbohydrate 11.1, Fiber 0.3, Sugar 10.1, Protein 0.2
CHAI TEA MIX
Instant Chai tea mix. You can spice it up even further by adding 1 teaspoon nutmeg and allspice, and 1/4 teaspoon white pepper.
Provided by Jo
Categories Drinks Recipes Tea Hot
Time 32m
Yield 36
Number Of Ingredients 9
Steps:
- In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
- To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
Nutrition Facts : Calories 99.7 calories, Carbohydrate 19.5 g, Cholesterol 0.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 1.7 g, Sodium 28.5 mg, Sugar 18.6 g
More about "vegan chai mix recipes"
VEGAN MASALA CHAI | PERFECT INDIAN TEA IN 7 MINUTES
From veganbell.com
Ratings 2Calories 102 per servingCategory Breakfast, Tea
- Using a spice grinder or mortar-pestle, crush & grind the whole spices (cinnamon stick + cloves + cardamoms). Add the ginger piece and crush/grind it.
- Turn off the heat and let it cool for about 1-2 minutes. Using a strainer, pour the tea into a serving cup(s).
HOMEMADE CHAI SPICE RECIPE - THE VEGAN 8
From thevegan8.com
5/5 (2)Category SpicesCuisine Gluten-Free, Indian, VeganTotal Time 5 mins
- Add all of the ingredients to a small bowl, and whisk very well. Alternatively, add them to a jar with a tight-fitting lid and shake vigorously to ensure even mixing. Store in a sealed container in a cool, dry place for up to 6 months.
- Add to any recipe calling for chai spice blend or to any recipe you want to add a chai spice flavor. For a dozen muffins, 2 teaspoons is a good amount.
- To make a warm caffeine-free chai latte, add 1 1/2 teaspoons to 8 oz of milk of choice, sweetener (I used 1-2 teaspoons maple syrup) and warm through over the stove on a gentle simmer, whisking constantly until heated through. Alternatively, you can whisk this all in a mug, heat in the microwave for 1 1/2 minutes and whisk again well before drinking. Using a creamy milk is best, as spices are richer and more enhanced in fat, so lite, watery milks won't taste as good. Since these are dry spices (not a chai syrup or chai concentrate like this amazing Masala Chai Rrecipe), the spices will naturally settle at the bottom of the cup. I just keep a fork in my mug and whisk periodically while drinking. Still tastes amazing!
PERFECT VEGAN CHAI LATTE – A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanCategory DrinkServings 1Total Time 10 mins
- In a small saucepan over medium high heat, whisk together chai spices, 1 cup of oat milk and the tea bag and bring to a boil. Once boiling, remove it from the heat and allow it to rest for 1 minute. Then strain through a fine mesh strainer* into one or two mugs (one for a large latte and two for small).
- Rinse the saucepan. Add the remaining 1/2 cup milk and maple syrup. Heat the milk to 150 degrees Fahrenheit (measure using a thermometer): this is hot with some small bubbles forming around the outside, but not simmering. The exact temperature is helpful for getting the perfect foam (if you don’t have a thermometer you can approximate).
- Use hand frother, whisk, or French press to foam the milk. The French press is a favorite method: Add the scalding milk to the french press and pump vigorously until frothy, about 25 times. Do not overwhip, as the foam will deflate! (Go to How to Froth Milk for more.)
- Pour the milk and foam evenly between the mugs (or into 1 mug). Sprinkle with additional chai spices and serve.
CHAI SPICE MIX + VEGAN CHAI LATTE | EMILIE EATS
From emilieeats.com
4/5 (12)Category DrinksServings 2Total Time 25 mins
- In a small bowl, mix all ingredients until fully combined. Store in an airtight plastic bag or glass jar.
- In a small saucepan, place water, tea bags, and 2 tablespoons chai spice mix. Bring to a boil; put the lid on, remove from heat, and let it steep for 15 minutes.
- Remove the tea bags and stir. Pour equally into two mugs. Sweeten with 1-2 tablespoons maple syrup in each latte.
- Pour 1/2 cup milk into each mug; stir until well combined. Garnish with coconut whipped cream and a sprinkle of spice mix.
INSTANT VEGAN CHAI LATTE MIX (JUST ADD HOT WATER)
From bearplate.com
Estimated Reading Time 2 mins
VEGAN CHAI LATTE (& CHAI SPICE MIX) • DAIRY-FREE & PALEO ...
From bakerita.com
Reviews 4Category BreakfastCuisine IndianEstimated Reading Time 3 mins
- In a small saucepan, heat the almond milk until scalding. Turn off the heat and add the black tea bags, let steep for about 5 minutes and then remove the tea bags.
VEGAN CHAI LATTE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
5/5 (19)Total Time 30 minsCategory BeverageCalories 36 per serving
- Add water, tea and spices to a saucepan and bring to a boil over high heat. Reduce heat to low and simmer for another 10-15 minutes to fully steep.
- Remove from heat and add almond milk and sweetener of choice and stir. Warm for 2-3 minutes off the heat, and then pour over 2 serving mugs (amount as original recipe is written // adjust if altering batch size) using a fine mesh strainer.
- Taste and adjust seasonings as needed, adding more for sugar or maple syrup (or honey if not vegan) for sweetness, and ground cinnamon for a little extra warmth.
- OPTIONAL: For extra creamy texture, add your chai tea mixture + soaked cashews to a blender and blend until creamy and smooth. Taste and adjust sweetness/seasonings as needed. I added more sweetener, ground cinnamon and ground ginger for extra spice.
HOMEMADE CHAI SPICE (+ SUPER EASY VEGAN CHAI …
From hellonest.co
Reviews 1Servings 12Cuisine VeganCategory Dessert
HOW TO MAKE THE PERFECT VEGAN CHAI - BEST OF VEGAN
From bestofvegan.com
Reviews 1Estimated Reading Time 3 mins
VEGAN CHAI CAKE WITH ORANGE CARDAMOM FROSTING - CRUMB TOP ...
From crumbtopbaking.com
4.9/5 (31)Total Time 2 hrsCategory DessertCalories 224 per serving
- Pre-heat oven to 350F and grease a 9-inch square pan. (You can also line it with parchment paper).
- In a large bowl, whisk together the flour, sugar, spice, baking soda and salt. Add in the milk, oil and vanilla and whisk or stir until combined.
- Pour the batter into the prepared pan and bake for 28-30 minutes, or until a tooth pick inserted in the middle of the cake comes out clean. Remove from oven and let cool completely on a wire rack.
- In a deep mixing bowl, scoop out the solidified coconut milk (discard or reserve the coconut water for another recipe). Using an electric mixer, beat the coconut milk on high for about a minute. Scrape down the sides and add the orange juice, maple syrup, orange zest and cardamom. Mix on high for a few minutes until the frosting is light and fluffy.
CAFFEINE-FREE CHAI MIX | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 137Calories 101 per servingCategory Beverage
- To make mix, add all spices to a small jar and shake or stir thoroughly to combine. Will keep at room temperature up to 3 months. Or you can store it in the refrigerator if you prefer. Double the recipe if you intend to use it daily (it goes fast!).
- To make a HOT chai latte, add suggested amount of Chai Mix, sweetener of choice, and 2 tsp water to a mug (or small blender). Use a spoon to mix spices into water (or skip this step if blending). Then add warmed dairy-free milk of choice to your mug (or blender) and stir (or blend) to combine. The spice mix can settle to the bottom, but blending really helps! Keep a spoon handy to give it a stir when drinking if the spices need to be dispersed.
- To make an ICED chai latte, add suggested amount of Chai Mix, sweetener of choice, and 2 tsp water to a serving glass. Use a spoon to mix into a loose paste (you want as few clumps as possible). Then add several big ice cubes and top with dairy-free milk of choice. Stir to combine.
- In addition to being used to make chai lattes, we also think it would make a delicious spice mix for cookies, vegetables, smoothies, and more!
HOW TO MAKE A CHAI TEA LATTE | MY DARLING VEGAN
From mydarlingvegan.com
4.5/5 (4)Total Time 10 minsCategory DrinksCalories 150 per serving
- Over medium-high heat, combine the water, tea bags, and spices in a medium-sized saucepan and bring to a boil. Boil for five minutes. Remove from heat and stir in maple syrup if using.
- Carefully pour hot water through a strainer, dividing it equally into two mugs so that just the tea concentrate remains. In the same saucepan, bring heat milk to scald (just before boiling point) then remove from heat.
- Transfer milk to your milk frother and pump up and down a few times until your milk is light a frothy. Tap the frother a few times on the counter to let the milk settle a bit.
- Top off each mug with milk. Sprinkle with cinnamon, garnish with a couple of star anise (optional) and enjoy immediately!
GOLDEN CHAI MIX FOR TURMERIC CHAI LATTE - VEGAN RICHA
From veganricha.com
5/5 (7)Total Time 10 minsCategory BeverageCalories 8 per serving
- Add the turmeric, cardamom, cinnamon, black pepper, clove and ginger to a bowl or container and mix. Powder the saffron strands between your fingers and mix in. Store in airtight container in a dry, cool, dark storage for upto 3 months
- Heat 1/4 cup non dairy milk with 1 tsp golden chai mix and 2 tsp sweetener of choice, until boiling. Pour in 1.25 cup as is or frothed non dairy milk. Pour gently in as some non dairy milks tend to separate if suddenly heated.
- Heat 1/4 cup non dairy milk with 1 tsp mix and 2 tsp sweetener of choice, until boiling. Mix or blend with 1 to 1.5 cups cold non dairy milk and ice.
- Heat 1/4 cup non dairy milk with 1 tsp mix and 2 tsp sweetener of choice, until boiling. Blend with vanilla ice cream or frozen banana + non dairy milk as needed depending on consistency preference.
VEGAN INDIAN CHAI TEA. MASALA CHAI. - VEGAN RICHA
From veganricha.com
Ratings 12Calories 53 per servingCategory Beverage
- In a small deep pan at medium heat, add water, sugar, tea leaves, chai masala blend and ginger. Bring to a bubbling boil. 7 to 9 mins
- Note: some plant milks tend to separate when added to the hot water. Add a Tbsp cold/room temperature water to the boiling water to bring the temperature down. Then pour in the plant milk.
VEGAN COCONUT CHAI COOKIES - COOK REPUBLIC
From cookrepublic.com
Cuisine Gluten Free, Vegan, VegetarianCategory Cookie, Snack, SweetServings 12
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