Your mornings are about to get a lot more relaxing thanks to our new tea-spiced coffee creamer Made with dairy-free milk, maple syrup and spices warmed in a blender 5 minutesIt’s like having a coffeehouse in the comfort of your own home!
Add this easy, versatile creamer to black tea for a quick tea latte, to a cup of coffee for a steamy tea, or to roasted dandelion root tea for a relaxing, caffeine-free option. Let’s do it!
Origin of Chai
Masala Chai is a creamy, spiced tea that is most popular in India but is now enjoyed around the world. Spices used vary depending on the recipe, but common ones include cinnamon, cardamom, cloves, and ginger.
Our vegan tea-spiced coffee creamer takes inspiration from the undeniably delicious and spicy taste of masala tea. For more authentic tea recipes and to learn more about this delicious Indian tea, watch this video from Bhavna’s Kitchen.
How to Make Homemade Coffee Creamer
Best (aka cream) dairy-free coffee creamer starts with coconut milk, cashew butter, and water. We discovered that combo when making our Pumpkin Spice Coffee Creamer and there’s no going back. it is very Good!
For this tea-spiced version, maple syrup adds sweetness while vanilla, cinnamon, ginger, cardamom, and nutmeg add flavor. Chai-spiced goodness. Blend everything up to smooth and dreamy, and that’s it!
Deciding whether to add this creamer to hot coffee, iced coffee or tea is the hardest step. When in doubt, grab three mugs and that’s all! We won’t judge.
We can’t wait for you to try this tea-spiced creamer! This is:
Creamy
warm up
Perfectly spiced
Naturally sweet
And so comfortable!
Enjoy it in black tea for a quick chai latte, add it to a cup of coffee for a steamy tea, or add it to roasted dandelion root tea for a caffeine-free, coffee-esque treat.
May we suggest making a batch of our 1-bowl Carrot Apple Muffins (Vegan + GF) or 1-bowl Vegan Coffee Cake (GF, Oil-Free)? You will not regret the combo.
More chai-spicy favorites
Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!
serving 10 (~ 3 ½-tablespoon serving)
- 1 the cup the water
- 3/4 the cup Canned full fat coconut milk
- 1/2 the cup Maple syrup
- 1/4 the cup Raw cashew butter (Find our cashew butter review here)
- 1 teaspoon Vanilla extract
- 3 teaspoon Ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/8 teaspoon ground cloves
- 1/8 Pile of spoons ground nutmeg
- 1 pinch Sea salt
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Add all ingredients to a high-speed blender and blend on high until smooth and creamy, about 1 minute. Transfer to an airtight container or bottle. Shake before using to distribute the seasoning.
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Perfect with hot or iced coffee or steeped black tea. We like ~3 ½ tablespoons of creamer for an 8-oz. Coffee The froth of this creamer is like a dream if you use a milk frother! Leftover creamer keeps in the refrigerator for 4-5 days, or can be frozen in an ice cube tray for an easy tea-spiced iced coffee!
*Written recipe makes ~2 ¼ cups.
*Nutrition information is a rough estimate.
Worship: 1 bhajana Calories: 113 Sugars: 13.6 g Protein: 1.4 g Fat: 6.2 g Saturated Fat: 3.5 g Polyunsaturated Fats: 0.5 g Monounsaturated fats: 1.9 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 100 mg Fiber: 0.6 g Sugar: 10.2 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 27 mg Iron: 0.5 mg