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Soy Chai Tea


Chai mix:
  • 5 cardamom pods
  • 5 cloves
  • 2 cinnamon sticks
  • ¾ inch piece of ginger, finely diced
  • ½ vanilla bean, sliced lengthways and chopped
  • 1 tbsp TurmeriX™
  • 2 bags Ceylon tea


  • In a spice grinder or mortar and pestle grind up spices and contents of tea bags.
  • Place in bowl or 1 quart measuring jug.
  • Bring kettle to a boil and leave to cool for 3-4 minutes.
  • Pour 1 cup hot water into the jug and add the honey and stir. Let stand for 10 minutes.
  • Add 1-2 cups of soy milk to the jug (according to taste) and stir. Let stand till cool.

This is your chai tea, it  can be kept in the fridge for a few days if needed. Bear in mind, the longer it stands the stronger it will become. To serve: strain required amount into a small pot over low heat but do not boil. Serve at around 160°F.

 Post adapted from TurmeriX Australia.