I love spicy, warm chai in all it’s incarnations (over the years I’ve shared: Chai Chocolate Chip Cookies, Chai-Spiced Oatmeal Tart, Chai Chocolate Green Smoothie, Vanilla Chai Truffle Cakes, Chocolate Chai Truffle Cakes, Banana Chai Buttermilk Waffles, Earl of Chai, and Chai Tea-Infused Cherry & Apricot Compote) and I’m fairly fond of coffee, too – as long as it’s heavily laced with soy milk. So “dirty chai” just had to be a drink I would love. But when I’ve tried it in coffee shops, the drink has been way too sweet or too heavy on the coffee. Making my own seemed like the only option. I like to get this going in my small slow cooker early in the morning so that Kel and I can have a steaming, hot cup mid-morning or after lunch. Tweak the spices to your liking and use your favorite sweetener to get just the right balance.
I shared this at the Virtual Vegan Linky Potluck!
Vegan Slow Cooker Dirty Chai
Coffee tastes even better when it’s lightly spiced with orange, anise, cinnamon, and a hint of pepper.
- Prep Time: 10
- Cook Time: 180
- Total Time: 190
- 1 1/4 cups non-dairy milk (I prefer soy)
- 1/2 cup freshly-brewed espresso or coffee
- 2 large orange peels
- 2 star anise
- 1 cinnamon stick
- ~4 black or white peppercorns
- ~6 drops vanilla stevia liquid and/or additional preferred sweetener to taste
- Put all ingredients in a small 1.5-quart slow cooker and set to low. Cook for 3-4 hours. You can also cook this on high for 2-3 hours.
- Strain out the solids and discard. Serve.
- Serving Size: 2
- Calories: 128
- Sugar: 2
- Sodium: 129
- Fat: 5
- Saturated Fat: 5
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18
- Protein: 3
- Cholesterol: 0