Chai with Soya Milk
All Foods • India
How to Make Chai with Soya Milk (Traditional & Healthy Version)
Chai with Soya Milk is a delightful twist on the classic Indian masala chai, offering a plant-based alternative without compromising on taste or tradition. Chai, an integral part of Indian culture, is enjoyed across the country—from bustling Mumbai streets to serene Himalayan villages. The addition of soya milk transforms this beloved beverage into a lactose-free, high-protein option, making it suitable for those seeking a healthier lifestyle. The aroma of freshly brewed chai, infused with spices like elaichi (cardamom), dalchini (cinnamon), and adrak (ginger), evokes memories of monsoon evenings and festive gatherings. Traditionally served during Diwali, Holi, and family get-togethers, chai is more than just a beverage—it’s a symbol of hospitality and warmth. Chai with Soya Milk retains all the comforting flavors of classic Indian chai while offering a modern, health-conscious variation suitable for vegetarian and vegan diets. This recipe is perfect for those looking to enjoy an authentic Indian chai experience while being mindful of calories and nutrition. Whether shared with loved ones during festivals or savored quietly on a rainy morning, Chai with Soya Milk brings together tradition, taste, and health in every cup.
Ingredients(for 1 cup (about 200ml) per person)
- 2 cups Soya milk (Unsweetened, dabh (दाब) if locally available)
- 1 cup Water (Pani (पानी))
- 2 teaspoons Black tea leaves (Chai patti (चाय पत्ती))
- 1 inch piece, grated Fresh ginger (Adrak (अदरक))
- 2 pods, crushed Cardamom pods (Elaichi (इलायची))
- 1 small stick Cinnamon stick (Dalchini (दालचीनी))
- 2 Cloves (Laung (लौंग)) - optional
- 2 Black peppercorns (Kali mirch (काली मिर्च)) - optional
- 1-2 teaspoons Stevia or jaggery (Gur (गुड़), for sweetness) - optional
- 2-3 leaves Tulsi leaves (Holy basil, optional for aroma) - optional
Instructions
- 1
In a patila (pan), pour 1 cup of water and bring to a gentle boil. Add grated adrak (ginger), crushed elaichi (cardamom), dalchini (cinnamon), and cloves if using.
5 minutes
Use freshly ground spices for maximum aroma and health benefits.
- 2
Once the water is boiling and aromatic, add black tea leaves (chai patti). Allow it to simmer for 2-3 minutes until the color deepens.
3 minutes
Do not over-boil the tea leaves to avoid bitterness.
- 3
Pour in the soya milk and stir gently. Let the mixture simmer on low heat for 5-7 minutes, allowing the flavors to infuse thoroughly.
7 minutes
Keep stirring to prevent soya milk from curdling; use unsweetened soya milk for a lower calorie option.
- 4
Add stevia or jaggery (gur) for sweetness, and toss in tulsi leaves for added aroma if desired. Simmer for another 2 minutes.
2 minutes
Adjust sweetness as per taste; jaggery gives a rich, earthy flavor.
Why This Dish is Healthy
This Chai with Soya Milk recipe is a healthy choice because it replaces dairy with nutrient-rich soya milk, which is low in saturated fat and high in protein. The inclusion of Indian spices not only enhances flavor but also offers health benefits like improved digestion and metabolism. By using natural sweeteners like stevia or jaggery, you reduce refined sugar intake, making it suitable for weight management and diabetic diets. Perfect for those seeking a nutritious and comforting beverage.
Soya milk is a rich source of plant-based protein, making this chai an excellent choice for vegetarians. It contains essential amino acids, calcium, and isoflavones that support bone health and heart function. The spices—ginger, cardamom, and cinnamon—are packed with antioxidants and anti-inflammatory properties, which can aid digestion and boost immunity. With minimal added sugar, this chai is lower in calories and saturated fat than traditional dairy-based versions. The beverage also provides vitamins like B6, C (from ginger), and minerals such as potassium and magnesium.
Pro Tips
- 💡Tip 1: For creamier chai, use homemade soya milk.
- 💡Tip 2: Adjust spice levels to suit your taste and region.
- 💡Tip 3: Always strain well to avoid bits of spices in your cup.
Storage & Serving
Chai with Soya Milk is best enjoyed fresh. If needed, store in a covered container in the refrigerator for up to 24 hours. Reheat gently on the stove; avoid microwaving to preserve flavor and texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 80.0 kcal |
| Protein | 2.8 g |
| Carbohydrates | 5.6 g |
| Total Fat | 1.7 g |
| Fiber | 0.4 g |
| Sugars | 4.8 g |
| Iron | 0.5 mg |
| Calcium | 120.0 mg |
| Sodium | 38.0 mg |
| Potassium | 220.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 45.0 IU |
| Vitamin C | 0.0 mg |
| Magnesium | 22.0 mg |
| Zinc | 0.4 mg |
| Phosphorus | 60.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.2 mg |
| Vitamin B6 | 0.0 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 12.0 µg |
