Learn how to make a perfect vegan masala chai at home, flavoured with ginger and a homemade chai spice blend. It’s warming, aromatic, and full of flavour—just like authentic Indian chai, but completely dairy-free. It’s the kind of chai you’ll want to make on repeat.
Since going dairy-free over the last two years, I’ve been experimenting to create a proper vegan chai. One that doesn’t feel like a compromise. After trying different plant-based options, I’ve found that oat milk makes the best vegan masala chai, both in taste and texture.
I’ve refined the ratios and method with several cups of vegan chai, so you can get it right every time. This version is simpler than traditional chai, yet just as satisfying—bold, well-spiced, and beautifully balanced.
I’ve done the hard work for you, so all you have to do is follow this Indian masala chai recipe with oat milk to a T. Even my husband loves this vegan version. It’s that good!
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Chai is tea
“Chai tea” is actually repetitive—chai simply means tea. What most of us are referring to is masala chai, which translates to spiced tea. That’s exactly what I make too. It’s traditionally brewed with black tea, milk (or dairy-free milk), sugar, and a mix of warming spices like cardamom, ginger, and cloves. It’s simple, comforting, and something that’s been part of everyday Indian life for years.
Why You’ll Love This Vegan Masala Chai
- You will need 4 ingredients plus spices
- Takes 10 minutes or less.
- Made with whole spices easily found in your kitchen for authentic flavour
- Naturally vegan and comforting
Sandhya's Top Tips
- Always use fresh ginger—it makes all the difference. Frozen just doesn’t deliver the same depth.
- Heat your dairy-free milk separately, then add it to the chai at the end.
- Avoid simmering plant-based milk with the spices—it can split and affect the texture.
- I’ve tested soy, almond, oat and cashew milk, and oat milk wins for me. It’s the closest in taste and texture to traditional chai.
- Gently crush cardamom and black pepper using a pestle and mortar (a rolling pin works too).
- Don’t let the chai sit for too long after brewing—it can quickly turn bitter.
- Keep your steep time to 3–5 minutes. Any longer, and you’ll extract too many tannins, leading to a harsh, astringent flavour.
Ingredients You’ll Need
(Detailed measurements and ingredients can be found in the recipe card below.)
- Black Tea Leaves - Use strong loose Indian tea leaves like Assam for that bold, classic chai flavour. There are plenty of brands, available in the Asian supermarket.
- Oat milk - You'll need unsweetened oat milk for this recipe.
- Fresh Ginger -Adds warmth and a gentle kick.
- Whole Spices - I use a mix of cardamom, cinnamon stick, cloves, and black peppercorn to gives my chai its signature flavour. You can adjust based on preference.
- Sweetener - I like to use sugar. Haven't tried with jaggery or maple syrup—use what you like and adjust to taste.
- Optional additions - fennel seeds, dried rose
Variations & Substitutions
- No whole spices? Use a store bought ready-made chai spice mix
- Plant-based milk: For alternatives, cashew milk also works well.
How to Make Vegan Masala Chai
Step 1: Boil the spices -Add water, sliced ginger, and whole spices to a medium saucepan. Bring to a boil on high heat and let it simmer for 2-3 minutes to release the flavours.
Step 2: Add tea-Stir in the black tea leaves and let it brew until strong and aromatic. About 3 minutes.
Step 3: Strain the black tea into small cups.
Step 4: Heat oat milk in a separate pan or in the microwave for about 40 seconds in a microwave-safe mug.
Add heated oat milk and sugar(if you are using). Serve hot.
Serving Vegan Chai
At home, we usually serve with rich tea biscuits or Indian local favourites like Nice or Marie biscuits. For an elaborate high tea, serve your favourite Indian snacks like Bombay sandwich, onion bhajis and cornflakes mixture.
How to Store Vegan Masala Chai
Chai is best enjoyed fresh, but you can store any leftovers in the fridge for up to 2 days. You can enjoy a cold chai latte. To enjoy warm, reheat gently on the stove before serving.
Keep in mind, sometimes the tea continues to steep as it sits for long and makes the chai bitter.
Recipe FAQs
It’s best to enjoy vegan masala chai fresh rather than making it ahead. As it sits, the tea continues to steep, releasing more tannins that can make the chai taste bitter and overly strong.
If your vegan masala chai (Indian tea) tastes bitter, it’s usually due to over-steeping the tea. When black tea is brewed for too long, it releases excess tannins—natural compounds that create a sharp, astringent flavour.
Boiling the tea leaves for too long or letting the chai sit after brewing can intensify this bitterness.
Oat milk is a favourite for its creamy and balanced taste, but cashew, almond and soy milk work well too.
You can, but the spices are what give masala chai its signature flavour. Even a small amount makes a big difference.
Easy Indian Sides to serve with Masala Chai
Ingredients
- 2 teaspoon black tea leaves
- 1 cup water 250 ml
- ⅓-–½ cup oat milk 100–125 ml
- 1 " ginger sliced (10 g)
- 4 green cardamom
- 4 cloves
- 4 black peppercorns
- 1 " cinnamon stick
- Sugar to taste
Instructions
- Add water, sliced ginger, and whole spices to a medium saucepan. Bring to a boil on high heat, then simmer for 2–3 minutes to release the flavours.
- Stir in the black tea leaves and let it brew until strong and aromatic, about 3 minutes.
- Heat your oat milk separately until hot (on the stove or microwave for ~40 seconds).
- Strain the tea into cups, then add the hot oat milk and sugar to taste (if using). Serve immediately.
Video
Notes
Top Tips
- For a smoother, slightly foamy vegan chai, strain the tea into a small pitcher with the oat milk and pulse a few times using a hand blender before pouring into cups.
- Use fresh spices: Lightly crush them to release maximum flavour
- Let the spices infuse properly .
- Choose the right plant based milk: Oat milk gives the creamiest result
- Adjust strength: Add more tea or simmer for another 2 minutes for a stronger chai
Sandhya Hariharan says
This vegan masala chai with oat milk is so good it even won my husband over. If you’ve tried the oat milk masala chai at Dishoom in the UK, this tastes just as good—maybe even better.