I became addicted to Starbucks chai lattes years and years ago. The sweet & spicy flavors blended so well with mellow soy milk that I couldn’t get enough. Eventually, I quit Starbucks cold turkey. Only occasionally do I pop in – mostly because we’ve found a great little indie coffee place in downtown Raleigh called The Morning Times (more on them another day).
Earlier this week, an email from Amy’s Healthy Baking appeared in my inbox and sure enough, she had a recipe for a frozen chai treat. After whipping up Amy’s recipe, I made a few modifications and came up with another great version. Head over to Amy’s Healthy Baking – she’s got tons of great recipes: some are vegan & some are veganizable!!
Vegan Chai Frappucino
- Steep the chai for 30-45 minutes (the longer, the stronger) in freshly boiled water
- Put chai in fridge to chill it (about 20 minutes)
- Add all of the ingredients to a blender, and pulse until smooth.
Note: I’d be willing to bet you could make a bunch of chai at once, keep in a airtight container in the fridge and make a frappucino as often as you like. I may have to try this…