Kala namak (black salt / Himalayan volcanic salt) contains hydrogen sulfide which gives it a distinctly "eggy," dairy-like smell and taste. This is the secret weapon that makes plant-based chaas taste like the real thing. Apple cider vinegar provides the lactic sourness of buttermilk fermentation.
⏱️ 15 minutes
🍽️ Serves 2
🛒 Ingredients
- 2 cups unsweetened plant milk (oat or soy work best)
- 2 tbsp apple cider vinegar
- ½ tsp kala namak (black salt)
- ¼ tsp roasted cumin powder
- 1 green chili, finely chopped (optional)
- 8–10 fresh mint leaves
- Small piece of fresh ginger, grated (optional)
- Regular salt to taste
- Ice cubes for serving
🧂 Kala namak is the non-negotiable ingredient here. It is available at any Indian grocery store and is what makes the difference between "plant milk with vinegar" and actual chaas. Don't substitute it with regular salt.
👨🍳 Instructions
1
Pour 2 cups of plant milk into a large glass or bowl. Add the apple cider vinegar and stir immediately — the milk will begin to curdle slightly, thickening into a buttermilk consistency. Let it sit for 2 minutes.
2
Add kala namak, roasted cumin powder, and regular salt. Stir to combine. Take a small sip — the kala namak should give it that unmistakable slightly sulphuric, dairy-like depth.
3
Add chopped green chili and grated ginger if using. Tear the mint leaves and add them whole — this releases their oil better than chopping.
4
Whisk or blend briefly until everything is incorporated and the texture is smooth and slightly frothy at the top.
5
Pour over ice cubes in tall glasses. Garnish with a pinch of roasted cumin and a sprig of mint. Serve immediately, very cold. ☀️🥤