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Drink recipe · from the recipe book

Maple Ginger Soy Chai with Cinnamon Foam

A spicy, fresh-ginger chai simmered with soy milk and maple syrup, topped with a frothy cinnamon-dusted foam for a silky, warming sip.

Maple Ginger Soy Chai with Cinnamon Foam

Ingredients

  • 1 cup (240 ml)240 gBrewed black teabrewed strong
  • 2½ tbsp grated15 gFresh gingerthinly sliced
  • ¾ tsp2 gGround cinnamon
  • ⅛ tsp0.3 gGround cloves
  • ⅛ tsp0.3 gBlack pepper
  • 1¼ cups (300 ml)300 gSoy milk, original
  • 1 tbsp24 gMaple syrup
  • ½ tsp2 gVanilla extract

Steps

  1. Brew the black tea strong and slice the ginger. Set out the cinnamon, cloves and black pepper before you start.
  2. Pour the brewed black tea into a small pot and add the ginger, half of the cinnamon, the cloves and the black pepper. Simmer gently for 5 minutes to make a strong spiced base.
  3. Pour in the soy milk and maple syrup. Warm over medium-low heat, stirring, until steaming but not boiling, about 3 minutes.
  4. Strain out the ginger and stir in the vanilla. Whisk the chai hard, or use a handheld frother, until foamy on top.
  5. Pour into two mugs, spoon the foam on top and dust with the remaining half of the cinnamon. Serve hot.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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