Amsterdam Hippie Soymilk Chai

Joshi 0

"Normally Chai has tea in it, but this beverage doesn't miss it at all. When I lived in Holland, this drink was a staple in the diet of a bunch of hippies who lived in and around a squatted building known as 'De Elf.' Sadly, the building was closed a year after I left the country, but if you combine the taste of this drink with the smell of musky smoke and Nag Champa incense, you're halfway to recreating the atmosphere. Enjoy..."

Ingredients 30 m {{adjustedServings}} servings 154 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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  1. In a saucepan over high heat, bring the soymilk to a boil, then reduce heat to medium. Stir in the ginger, cardamom, cloves and cinnamon. Simmer for 15 minutes, stirring occasionally. Sweeten to taste with brown sugar. Strain the mixture into another pot; serve hot.
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Reviews 9

  1. 11 Ratings


Great chai!! Very flavorful. You could add black or green tea if you'd like, but this is great without it. I added one vanilla bean, sliced into 2" lengths, but next time I may just use vanilla soymilk instead of plain soymilk. I substituted honey for the brown sugar. I preferred mine much sweeter, so I greatly increased the amount of sweetener. This is great hot or cold. Thanks for the great recipe!!!


This is fantastic. I used vanilla soy milk, 1/4 tsp ground cloves, 2 tsp ground cardamom, I shredded the ginger in my food processor and wrapped it in cheesecloth. I used 4 cinnamon sticks and a lot more brown suger.I also doubled the recipe the second time I made it because we enjoyed it so much.


Yum...this was a really good recipe. I actually had some masala chai on hand, so I just threw it in and brewed it up along with the rest of the ingredients, which added even more flavor. Now I know how to use the rest of that tea; I'll be making this regularly now. Thanks!