[“Where there’s tea, there’s hope.” – Arthur Wing Pinero]
There’s something magical about a cup of kadak chai — that bold aroma, deep amber hue, and the comforting warmth that feels like home. But many of us don’t realize that more chai-patti doesn’t always mean stronger tea. In fact, using too much can actually ruin the balance, increase acidity, and overpower the soothing essence of Indian chai.
The Dairy + Caffeine Dilemma
In the book “How Not to Die”, renowned physician and nutrition expert Dr. Michael Greger highlights how pairing dairy with caffeine (like tea or coffee) can reduce antioxidant absorption and cause inflammatory reactions in the body. The proteins in dairy bind with beneficial compounds in tea, diminishing their health benefits — and for many, leading to bloating, acne, or sluggish digestion.
That’s why choosing a plant-based milk alternative is a health-smart swap.
For a vegan or lactose-free kadak chai, use unsweetened plant-based milk that can handle boiling without curdling, that blends beautifully with tea’s natural flavor while maintaining that rich, creamy texture we love.
Quantifying Chai Patti
The secret to a truly satisfying kadak chai lies not just in the brew time, but in the perfect quantification of chai patti. Using too much can make tea overly acidic, leading to acidity, staining of teeth, and digestive discomfort — something many chai lovers overlook. Interestingly, dairy milk, with its higher content of animal fat, tends to mellow out the tannins in chai patti — the very compounds that give chai its strength and aroma. As a result, more chai patti is often needed to achieve that desired kadak flavor, making your brew heavier on both taste and digestion.
On the other hand, plant-based milks have a lighter fat profile that lets the tea’s natural flavor shine through. They deliver the same bold, rich taste using up to 20% less chai patti, offering a healthier, smoother, and more balanced cup that loves your gut as much as your tongue.
A Smarter Solution to Kadak Chai
To help you enjoy authentic Indian chai without the side effects, VeganDay has innovated Milky Magic — a dairy-like (smells and tastes similar to dairy) vegan milk base made with plant proteins that mimic the texture and taste of traditional milk. Crafted with a plant-based formula that perfectly balances creaminess and nutrition, Milky Magic works seamlessly in your kadak chai, coffee, or desserts — offering comfort and wellness in every sip.
Because your chai ritual should soothe your soul, not stress your system.
How to perfect the Kadak chai using VeganDay PlantCa milk?
- You can try the half and half method, where you take 50% water for chai and 50% the milk made using PlantCa milk base. Note: Better to keep the milk a bit thick by adding less than 400ml water for 1 pouch/40g of base. This will make Chai creamier.
- Make sure you are blending water and milk base together for 1 whole min using a hand blender or a mixer grinder.
- Use 20% less chai patti than what you add usually
Kadak Chai Recipe: https://youtube.com/shorts/VzvgSDGOTYQ?si=AJmVg7O345bI-EI4