Sometimes I just want to get to the recipe and don’t want to read the long spiel that goes along with it.  So not all of my recipes are going to be accompanied by a story.  Briefly, I got this recipe from an old friend, Chris Suradejvibul, and have been using it for years.  I just adapted it for Lent.  I used a combination of coconut milk and soy milk for mine. You can use what you prefer.   Check out this post for a great description on how to make a large quantity of chai in your instant pot.


Vegan Chai

2 cups


  • 1 1/2 cups water
  • 2/3 cup unflavored soy milk (or coconut milk if you don't mind a subtle coconut note)
  • 1" cinnamon stick
  • 8 cardamom pods, cracked
  • 8 whole cloves
  • 3 tsp loose black tea leaves
  • 6 tsp sugar
  1. Combine water, cinnamon stick, cardamom pods and cloves in a medium saucepan and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Add milk and sugar and bring to a simmer again. Add tea leaves, cover and remove from heat. Steep for two minutes then strain into two cups.

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