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What's a good milk substitute to make chai with? Soymilk appears to curdle on heating :-( cc @SadieCrandle

asked by @randomsubu over 6 years ago
4 answers 2919 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added over 6 years ago

Almond milk would be my first choice, then coconut milk.

67da29df 0253 44dd 98a1 250b49e519a4  hilary sp1
added over 6 years ago

I would go with almond as well.

27e464b9 6273 420b 9546 d6ed6ae12929  anita date

Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.

added over 6 years ago

Steam the milk separately in its own pan and then add it to the chai at the last minute, with the heat off. In my opinion, almond milk is the least desirable because the flavor changes when you cook it and is too strong, but maybe some people like that. I also find the texture to be grainy after cooking.

I use unsweetened 'So Delicious' coconut milk that comes in half gallon cartons and is more the consistency of regular milk. Canned coconut milk is not really suited for this kind of thing, it's pretty thick and fatty and might turn your chai into an oil spill.

If you can't find So Delicious, the next best thing is soy creamer. It has more plant-based stabilizers and thickeners in it than soymilk, which might help to keep it from curdling.

Another tip for magical chai: grate some fresh ginger and squeeze the fresh ginger juice out of the pulp, by hand, into your chai. Very yummy.

2097d187 1c31 47b4 9055 5303a8928b9c  chai tea

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Thank you all for the answers!

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