Anyone who has ever been to India knows and loves it: The classic Masala Chai is lovingly prepared by street vendors on almost every corner and sold in small cups. The drink made from black tea, spices and milk is boiled in a large pot over a fire for quite a while so that all the spices and aromas it contains can fully develop. While normal black tea should not be left to brew for too long or it will become bitter, the opposite is true for chai tea with milk: the longer it boils, the more intense the aroma. I love this awakening alternative to coffee because the taste is so wonderfully intense. In this recipe there are only a few variations from the original: Firstly, either little or no sugar is used (quite the opposite of Indian chai, which is usually incredibly sweet). In addition, the cow's milk is swapped for vegan milk. :) Admittedly, the recipe is a bit more complicated than normal chai tea from a tea bag. I can only recommend enjoying and celebrating the process, thinking of beautiful, chaotic India, wonderful tea regions and friendly street vendors.
