VEGANISM BY LORBIC
Recipe breakfast snack

Authentic High-Protein Masala Soy Chai (Dairy-Free Spiced Indian Tea)

Rich, aromatic Indian spiced tea brewed with whole soy milk and Assam CTC leaves. 4.4g clean protein per cup with zero dairy or cholesterol.

high-protein drinks breakfast budget-friendly gluten-free quick-meals soy
Prep Time 3 mins
Cook Time 5 mins
Servings 2

Nutrition Facts (Per Serving)

Protein 4.4g
Carbs 5.3g
Fats 2.3g
Calories 65 kcal
Fiber 0.7g

Instructions for Cook

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  • Boil the crushed spices and black tea in water first for 3 minutes to extract their aromatic oils before adding soy milk.
  • Use unsweetened whole soy milk at room temperature and simmer gently on low-medium heat without rolling boiling to prevent curdling.
  • Stir in jaggery powder off the heat at the very end to avoid acid-induced separation.

Ingredients

  • 250ml
  • 150ml
  • 2 tsp (5g)
  • 1 inch (10g)
  • 2 pods
  • 1 piece
  • 1/2 inch piece
  • 2 berries
  • 1 tsp (5g)

Cooking Instructions

An authentic homestyle Indian masala chai crafted entirely from whole plant foods. A robust decoction of Assam CTC tea and freshly crushed warming spices blends into creamy, simmered whole soy milk, delivering 4.4 grams of complete plant protein per cup without dairy cream, saturated fats, or cholesterol.

Nutritional Highlights

  • 4.4g Complete Plant Protein: High-solids whole soy milk provides all nine essential amino acids with a complete PDCAAS score of 1.0, matching the protein density of traditional whole-dairy chai.
  • Zero Cholesterol & 87% Less Saturated Fat: Eliminates the heavy saturated lipids and bovine cholesterol typical of full-cream buffalo milk, delivering heart-healthy polyunsaturated and monounsaturated fatty acids.
  • Active Phytonutrient Synergism: Fresh gingerols, cardamom cineole, and Assam tea thearubigins provide potent antioxidant defense and soothe gastrointestinal digestion.

Cooking Instructions

  1. Extract the Spices: Add 150ml filtered water, crushed ginger, cardamom pods, clove, cinnamon stick, and cracked peppercorns to a heavy saucepan. Bring to a rolling boil over medium-high heat for 2 minutes until the liquid turns aromatic and golden amber.
  2. Infuse the Tea: Add 2 teaspoons of Assam CTC black tea leaves. Boil for 1 minute to release deep tannins and polyphenols into the decoction.
  3. Emulsify the Soy Milk: Pour in 250ml room-temperature unsweetened whole soy milk. Lower the heat to medium-low. Allow the chai to warm gradually and simmer gently for exactly 2 minutes, stirring occasionally. Do not allow a hard rolling boil.
  4. Sweeten & Strain: Remove the saucepan from the heat. Stir in 1 teaspoon of unrefined jaggery powder until fully dissolved. Pour through a fine-mesh tea strainer into two warm cups and serve immediately.