Mint Lemongrass Chāi from Plant-Based India: Nourishing Recipes Rooted in Tradition by Sheil Shukla

Name: Mint Lemongrass Chāi from Plant-Based India: Nourishing Recipes Rooted in Tradition by Sheil Shukla
Total time: 15 min
Ingredients: 2 cups (480 ml) unsweetened plain nondairy milk (preferably oat); 20 fresh mint leaves (1 small handful); 1 tablespoon CTC black tea or 1½ tablespoons loose-leaf black tea; 2 teaspoons grated ginger; 3 tablespoons roughly chopped fresh lemongrass (the bottom half of a thin stalk); 2 tablespoons raw sugar

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Making this version of chāi always transports me to Mumbai, where my bā (grandma) would tear homegrown lemongrass from her plant on the windowsill, which perfum

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Ingredients

2 cups (480 ml) unsweetened plain nondairy milk (preferably oat)
20 fresh mint leaves (1 small handful)
1 tablespoon CTC black tea or 1½ tablespoons loose-leaf black tea
2 teaspoons grated ginger
3 tablespoons roughly chopped fresh lemongrass (the bottom half of a thin stalk)
2 tablespoons raw sugar