Cooking With Naomi: Dairy-Free Chai Latte

Having lived in a yoga ashram in Canada and traveled extensively throughout India, chai tea holds a special place in Naomi’s heart. Today, we’re sharing her go-to chai recipe.

“This recipe is really near and dear to my heart because I spent a lot of time in India about 7 years ago and really fell in love with the culture of chai – it’s so warming, comforting, and tastes delicious. But often times, it’s made with some ingredients that aren’t necessarily ideal for people who are on a healing diet.”

Traditionally, this recipe is made with normal whole milk and I wanted an opportunity to make it with a great milk substitute that has the same kind of texture and body as milk but is going to be a little easier on the stomach. Another swap we made is using maple syrup rather than traditional jaggery or cane sugar. Maple syrup is amazing because of it’s great trace mineral content and rich flavor.

 I’m really excited to walk you through this process!”


• 6 cinnamon sticks

• 6 whole star anise

• 1/8 cup black peppercorn

• 1/4 cup green cardamom pods

• 1 cup full-fat coconut milk

• 1 large head of ginger (1 cup grated)

• 1/2 cup maple syrup (or sweeten to taste)

• 4 black tea bags

• 1 quart water


• Cheese grater

• Cheese cloth or nutmilk bag

• Large stock pot (that fits at least a quart of water)

• Spice grinder

• Optional: pliers


1. Insert cheesecloth (or nutmilk bag) in stock pot laying the edges over the side of the pot.

2. Use pliers to break up cinnamon sticks and place in cheese cloth.

3. Grate entire head of ginger into the stock pot.

4. Grind the rest of the spices in the spice grinder (rough grind) then add to stock pot.

5. Tie cheesecloth or seal nutmilk bag so spices stay inside the cloth.

6. Add 1 quart of water and bring to a boil on the stovetop for 15 minutes (your timer begins when the pot goes on the stove).

7. After 15 minutes is up, bring liquid to a low simmer for 15 more minutes.

8. Remove cheesecloth with spices.

9. Add tea bags and let steep on low simmer for 5 minutes.

10. Remove tea bags and add coconut milk and maple syrup.

11. Bring to medium-high boil until chai is warm to serve.

12. Enjoy your delicious chai!

*Option to use an emulsion blender when the chai is ready for a creamy mouthfeel.

Want to make recipe along with Naomi?

By Naomi Seifter

Naomi is the Ceo and Founder of Picnik Austin, their aim is to provide people with healthy and delicious foods using ingredients that help to feel your best! Follow Naomi on Instagram @picnikaustin, and you can learn more about their products and story on their website

We’re super excited to have Naomi joining Omstars next year offering you some amazing vegan and vegan paleo recipes for you to serve up to your family and friends, stay tuned!


Watch Omstars the Wellness channel for more great recipes

Leave a Reply