dairy-free chai latte recipe: cooking with Naomi

Dairy-free Dirty Chai Latte Recipe Ingredients

Dairy Free Dirty Chai Recipe with Naomi Seifter from Picnik

dairy-free chai latte recipe

the only chai latte recipe you'll need– straight from Naomi's kitchen to yours.

Having lived in a yoga ashram in Canada and traveled extensively throughout India, chai tea holds a special place in Naomi's heart. Today, we're sharing her go-to chai recipe.

Naomi shares, "This recipe is really near and dear to my heart because I spent a lot of time in India about 7 years ago and really fell in love with the culture of chai - it's so warming, comforting, and tastes delicious. But often times, it's made with some ingredients that aren't necessarily ideal for people who are on a healing diet.

While traditionally this recipe is made with normal whole milk, Picnik Collagen Creamer infuses this chai with MCT oil for focus and mental clarity. It's delicious, creamy, dairy-free, and healthy for your mind and body.

Another swap we made is using maple syrup rather than traditional jaggery or cane sugar. Maple syrup is amazing because of its great trace mineral content and rich flavor.

I'm really excited to walk you through this process!"

Ingredients:

  • 6 cinnamon sticks
  • 6 whole star anise
  • 1/8 cup black peppercorn
  • 1/4 cup green cardamom pods
  • 1 cup 1 cup collagen creamer, original creamer, vegan creamer OR full fat coconut milk
  • 1 large head of ginger (1 cup grated)
  • 1/2 cup maple syrup (or sweeten to taste)
  • 4 black tea bags
  • 1 quart water

Supplies:

  • Cheese grater
  • Cheese cloth or nutmilk bag
  • Large stock pot (that fits at least a quart of water)
  • Spice grinder
  • Optional: pliers

Directions:

  1. Insert cheesecloth (or nutmilk bag) in stock pot laying the edges over the side of the pot.
  2. Use pliers to break up cinnamon sticks and place in cheese cloth.
  3. Grate entire head of ginger into the stock pot.
  4. Grind the rest of the spices in the spice grinder (rough grind) then add to stock pot.
  5. Tie cheesecloth or seal nutmilk bag so spices stay inside the cloth.
  6. Add 1 quart of water and bring to a boil on the stovetop for 15 minutes (your timer begins when the pot goes on the stove).
  7. After 15 minutes is up, bring liquid to a low simmer for 15 more minutes.
  8. Remove cheesecloth with spices.
  9. Add tea bags and let steep on low simmer for 5 minutes.
  10. Remove tea bags and add coconut milk or creamer and maple syrup.
  11. Bring to medium-high boil until chai is warm to serve.
  12. Enjoy your delicious chai!

*Option to use an emulsion blender after the chai is finished for a smooth and creamy mouthfeel.

 

Naomi Seifter from Picnik Signature

 

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