Vegan Dirty Chai Latte

Vegan Dirty Chai Latte

Weekend mornings are the best. There's more time to wake up, relax, and spend some extra time making breakfast. I've shared a few breakfast ideas on I Am Rorie before such as the Vegan Blueberry Orange Muffins that take less than 30 minutes to make. They're moist and perfectly sweet but also zesty! These muffins would be perfect with this chai latte. We've also learned how to make a breakfast-style 5 Ingredient Berry Bruschetta that had vegan cream cheese, marinated strawberries, and cinnamon sugar toast. Both are super simple with ingredients you may possibly already have in your kitchen. 

I love chai lattes. What I don't love, though, is paying $6 for a dirty chai latte with soy milk. Luckily, I have all the equipment and ingredients to make these at home myself, probably in the same amount of time as waiting Starbucks, too.

The most expensive part of this recipe are the spices. Spices in general aren't the most affordable kitchen staple but they tend to last for a while, so the one time investment is worth it. Chai spiced anything can require up to 7 or so different spices that aren't cheap but I've narrowed it down to four with one optional additional spice that will be sure to compete with most overpriced chai lattes you've purchased at coffee shops.

The best part about this recipe is that you can make small or large batches. Some weekends I make enough for pitcher of the milk mixture to keep in my fridge and reheat during the week. Other days I can make a single serving without using extra ingredients.

This recipe is

  • caffeinated
  • fall-inspired
  •  comforting
  • portable!
  • warming
  • energizing
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Ingredients

This is for a 16 oz. serving, which could be split in two smaller servings or one large one

  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp ground cloves
  • Optional: 1 tsp pumpkin spice
  • 16 oz. nondairy milk (I prefer cashew milk)
  • 1.5 tbsp agave nectar
  • 1 shot of espresso (also can be optional!)
  1. Combine all the ingredients except the espresso shot in a small to medium sauce pan and stir with a whisk until simmering.
  2. In the mean time, brew your espresso in whichever machine you use. I use a percolator but some people may use an actual machine. Either works, but you only want one shot of espresso! If you add two, add more agave nectar to sweeten it. Sometimes I'll also add just regular coffee if I don't feel the need for extra energy that espresso gives.
  3. Once the milk mixture appears fully combined and the espresso is ready, combine the two into mugs and enjoy! 

 

Pumpkin Loaf with Caramel Drizzle

Pumpkin Loaf with Caramel Drizzle

Small Batch Vegan Blueberry Orange Muffins

Small Batch Vegan Blueberry Orange Muffins