Vegan Chai Latte

This is the third post in my series of hot beverages for fall! I previously posted ‘The World’s Best Vegan Pumpkin Spice Latte’ and ‘The World’s Best Vegan Matcha Latte’. This is ‘The World’s Best Vegan Chai Latte’…of course! 


This recipe is a tiny bit more complicated than the previous recipes. I promise, it’s worth it! First of all, you must make my homemade cashew milk if you truly want this to be ‘The World’s Best Vegan Chai Latte’. Of course, you can use any milk you like in this recipe but I can’t promise you the same creamy results! 

This recipe uses a chai concentrate that you can easily make at home. It only takes about 40 minutes. Once you make it, you can keep it in a bottle or jar in the fridge and add it to cold or hot beverages. If you like it strong, you will mix it in equal parts to your milk. If you prefer a weaker tea flavour, go easier on the concentrate and heavier on the cashew milk.


Once you’ve made your cashew milk and your chai concentrate, all you have to do is combine them together. The chai concentrate is unsweetened, so you can decide how sweet you want it.


Top with coconut whipped cream if you are feeling fancy.


Vegan Chai Latte

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 10 minutes
  • Yield: 5 cups concentrate


  • 5 cups of water
  • 8 bags of black tea
  • 1 stick of cinnamon
  • 10 green cardamom pods
  • 10 star anise
  • 1 tbsp whole cloves
  • 3 inches of fresh ginger cut in slices
  • 1 tbsp black peppercorns
  • 3/4 cup to 1 cup cashew milk
  • Maple syrup or coconut sugar to taste


  1. Put the water, tea bags and spices in a pot and bring to a boil.
  2. Reduce heat and simmer for 20 minutes.
  3. Remove tea bags and simmer for an additional 20 minutes.
  4. Remove from heat and strain liquids in to a jar.
  5. For a hot beverage, put equal parts concentrate and cashew milk over medium heat until warm.
  6. Sweeten to taste.
  7. Store chai concentrate in the fridge.


  1. I love brewing whole spices to make my tea! This looks wonderful. I’m out of green cardamom right now–I need to pick some up!

    • Jasmine Lukuku

      Yum, I took a quick peek at your blog…I see a lot of spicy and delicious looking things!

  2. Kirsten Sprokkelenburg

    How long can you safe the chai concentrate ?

  3. I followed the recipe precisely, including homemade cashew nut milk and it does not taste good, to say at least. Too much star anise and not spicy enough. And if I would put 1 to 1 ratio of milk to the spice mix it would have been undrinkable. I have to leave this comment so other people dont go buy shitloads of spices and nuts and then after quite a bit of effort get disappointed. NO WORLD`S BEST vegan chai latte here!

    • Jasmine Lukuku

      I’m sorry to hear you didn’t like it. We enjoyed it when we made it, but I will make it again soon following the recipe to see if there is an error.

  4. I stumbled across this page today and I love the idea of a homemade Chai concentrate. I’m sitting here drinking a cup right now. I followed the recipe except for the star anise (I don’t have any) and I used Almond milk instead of cashew milk. I love it. When I get some star anise, I will try again to see what that adds. But I definitely enjoyed this chai latte and I have the rest of the concentrate in the fridge to enjoy over the next couple days. Thanks!

  5. It looks all right. Good for some people I know who are vegan yet what a chai that is a little creamy of some sort as opposed a straight tea

  6. This tea tastes so wonderful … a dream. I did still 1/2 vanilla pod into it and with more cinnamon stick. Thank you for these recipe

  7. Dying to know: what’s the whipped topping you use? Trying to live full vegan, and that whip is literally the icing on the cake that brought me here. 😉

    • Jasmine Lukuku

      I like to use a combination of 50% whipped coconut milk (chill the can and whip the solids) + 50% whipped aquafaba. If you fold them together with a little vanilla and the sweetener of your choice, it makes a nice light topping. I like it much better than just whipped coconut milk.

  8. Heather Yampolsky

    Just so you know, this chai is a cold season staple at my home. I add a vanilla pod to the recipe, which gives an interesting depth of taste.

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