Instant unsweetened decaf tea: I used Lipton instant unsweetened decaf tea in powder form from Walmart (check with the other teas and Lipton products). It does contain a minute amount of maltodextrin, which is not THM friendly. (The amount is described as “nutritionally insignificant” and expressed as <1g on nutritional labels based on Lipton’s website.) I wanted to test this recipe with a product that’s easy for most people to find. I’m sure there are much better alternatives out there that are 100% pure tea – either online or at a local Indian grocery. Keep in mind that various instant teas vary in strength, so you may need to make adjustments if yours is especially strong. Feel free to use regular instant tea if you don’t mind the caffeine.

Collagen: This adds bulk, creaminess, and protein; I don’t recommend omitting it. (Doing so would change the strength of the mix.) You can try using whey protein powder or plant protein powder in its place, but the taste is on you. I prefer the lack of flavor of collagen – and it’s dairy free for those of you who need that. That being said, whey protein powder would probably make for a creamier chai mix (similar to a dry milk powder in a standard mix).

Sweetener: I’m not sure how much “traditional” chai is sweetened…I’ve had some that was fairly sweet and some that wasn’t. For a mix like this, I wanted at least some sweetness. Adjust the sweetener to taste. Keep in mind that if you change the volume of sweetener in the recipe, you may need to add more or less mix to your cup to compensate for strength.

Allergy info (for mix only): gluten free (make sure the instant tea is gluten free), egg free, dairy free, nut free – use liquids that fit your particular allergies. Carton coconut milk may be a good option if you’re nut free but can have coconut products. Some full fat canned coconut milk may be a good addition for a more decadent hot chocolate if you can’t add a splash of dairy like half and half or cream.