Spiked Vegan Chai Latte

What’s your favorite part about Thanksgiving? I’m embarrassed to say but mine is probably the fancy alcoholic drinks that happen after all the cooking is done. Let me paint the picture for you guys. Fall scented candles, cozied up in blankets, full belly from all that delicious Thanksgiving food, surrounded by family, a Christmas movie on the tv, and a delicious fall spiced drink in your hand. Come on! I can’t wait for Thanksgiving Day and you bet this spiked vegan chai latte is my drink of choice.

Notes: The ingredients down below for Brewing the Chai Tea and the Coconut Whip is enough to make 4 drinks but the ingredients listed below for the Spiked Vegan Chai Latte is for 1 drink. Keep that in mind when making these. Also, the canned coconut milk needs to be refrigerate overnight in order to make the coconut whip cream. But any store-bought vegan cool whip will do. The brand So Delicious has a coconut whip and it’s amazing. Or leave it off if you don’t have the time. I had this drink multiple times without the whip and I still enjoy it very much!

More Thanksgiving Recipes: Almond Herb Vegan Cheese, Vegan Sweet Potato Casserole w/ Marshmallow Meringue, Vegan Maple Glazed Holiday Roast, & Vegan Pumpkin Pull Apart Loaf.


Chai Tea:

Servings: 4 Drinks

  • 5 Chai Tea Bags
  • 1 cup Water
  • 3 tbsps Organic Brown Sugar, or Organic Cane Sugar
  • 1 tsp Vanilla Extract

Coconut Whip:

Servings: 4 Drinks

  • 2 Chilled Can of Full Fat Coconut Milk, creamy part on top only
  • 6-7 tbsps Organic Powdered Sugar

Spiked Vegan Chai Latte:

Servings: 1 Drink

  • 2 tbsps Vodka
  • 1/4 cup Baileys Almande, Almond Milk Liqueur
  • 1/4 cup Brewed Chai Tea, using recipe above
  • 3-4 tbsp Soy Milk, frothed if desired
  • Cinnamon, for garnish


  • Refrigerate 2 cans of coconut milk upside down overnight.
  • Boil 1 cup of water.
  • Remove from heat and steep 5 chai tea bags according to package directions in the 1 cup of water.
  • Once done, remove tea bags and add the sugar.
  • Bring back to a slight boil and whisk until the sugar has melted, about 2 minutes.
  • Turn off heat and whisk in vanilla extract.
  • Refrigerate tea until cold.
  • Next, make the Coconut Whip by chilling the bowl of a stand mixer and the whisk attachment for at least 10 minutes. 
  • Open up the can right side up and scoop out only the creamy solid part of the coconut milk that has solidified on top of the can. Don’t get any of the water. Add the coconut cream to the chilled mixing bowl and beat for about 30 seconds. Add the powdered sugar and beat for 1 more minute.
  • Make 1 drink by adding a few ice cubes to a glass followed by 2 tbsps Vodka, 1/4 cup Baileys Almande, 1/4 cup of the Brewed Chai Tea. Mix. If you have a milk frother, froth the soy milk until thick and creamy. Add about 3-4 tbsps of the frothed milk on top of the drink. If you don’t want it frothed, just add it straight in with the other ingredients. Finally, top with some coconut whip cream and a sprinkle of cinnamon.
  • Serve and enjoy!

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