I love Chai.. the sweet spicy warmth really is comfort in a mug. For me it invokes wonderful, vivid memories of Nepal, India & closer to home the Santosa Camp morning meeting around the fire.
It is worth taking the time to roast & then grind your spices from scratch, or if you don't have a coffee grinder use the whole roasted spices. Ideal with your plant milk of choice & please don't be alarmed by the use of sugar in this recipe. I use raw cane sugar or a dark, unrefined muscovado which retain the nutritional benefits & intense taste, so you can use less. Feel free to use whatever non-honey sweetener you like. Delicious.