Hmmmm … chai. A hot cup of chai symbolizes so many things. A moment to slow down, a way to nourish yourself, and a treat to look forward to. It’s very hard to find good masala chai in the States, so I created my own version that is, frankly, better than any chai I can get at a café. I use fresh spices, a base of creamy cashews, Medjool dates as the sweetener, and my trusty Vitamix to blend it all into a frothy cup of heaven. And I always drink my chai in a pretty ceramic cup.
Here I give you my classic chai recipe, plus three ways to make it even more special. Need an immune booster? Add turmeric for Golden Chai. Craving dessert or a little extra decadence? You’ll love the Chocolate Chai. Finally, for a fall-inspired treat, the addition of kabocha squash creates a divine Pumpkin Chai. My recommendation? Make all of them!
What you need:
- 1 tablespoon unsweetened, shredded coconut
- 2 tablespoons raw cashews
- 2 Medjool dates
- 1/2 teaspoon chai spice blend (I like Tipu's)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla bean powder (or 1/2 teaspoon vanilla extract)
- 1/4 teaspoon chopped fresh ginger
- Pinch sea salt
- 3/4 cup hot water
For Golden Chai:
- Add 1/2 teaspoon tumeric
For Chocolate Chai:
- Add 1½ teaspoons cacao powder
For Pumpkin Chai:
- Add 2 tablespoons puréed kabocha squash
What you do:
- Into a blender, place all ingredients.
- Blend for 30 seconds until creamy and frothy.
- >> The secret to extra creamy and frothy chai? Blending the chai in a Vitamix!
- >> There are many chai spice blends out there, but I love Tipu’s because they use only freshly ground spices. And there’s no brewing necessary—just add and blend. However, if you don’t have a chai spice blend, simply steep a chai tea bag in the hot water before blending.
- >> Don’t miss the OG: my Coconut Vanilla Chai is very popular, but this new version is a touch creamier, spicier, and sweeter. I love them all!