Vegan masala chai – the perfect cold weather tea!  Spices like fresh ginger, cloves, and cardamom come together with Indian tea leaves to provide tremendous depth of flavor.  The vegan half and half is the star of the tea, especially since the Ripple brand now provides for a great tasting creamer.  Back in India, my mom used to add fresh tulsi leaves and black pepper to this tea for their healing qualities.  One taste of this tea and I am transported back to cool winter mornings in India surrounded by family!  I hope this recipe will help you embark upon your own journey!


Prep time:

Servings: 2


  • 3 cups water
  • 4 cardamom crushed
  • 6 cloves crushed 
  • 1/2 tsp fresh ginger grated 
  • 1 tbsp loose indian tea (Wagh Bakri tea brand)
  • 1/2 cup vegan half and half (Ripple Brand)


  1. Place 3 cups of water in a tea pot

  2. Add the grated ginger, crushed cardamom, and cloves in it

  3. Bring to a boil

  4. Add the tea leaves and bring to another quick boil

  5. Finally, add the half and half and bring to another boil

  6. Close the stove

  7. Cover the pot for few minutes to let flavors infuse. Now, pour the tea, add the sweetner of your choice, and enjoy!!


Having experimented with various different brands of half and half creamers, I am a huge fan of the RIpple brand of half and half.  Likewise, for Indian tea leaves, I feel the Wagh Bakri tea brand just tastes perfect (available at your local Indian grocer).  Give these products a shot and you will taste the difference!