Chai Latte

Makes 4 portions:

 

  • 2 cinnamon sticks, broken into pieces
  • 2 teaspoons whole black peppercorns
  • 10 whole cloves
  • 6 green cardamom pods, cracked
  • 1 (2-inch) piece fresh ginger, thinly sliced
  • 4 teaspoons Liquid Gold
  • 2 tablespoons loose-leaf black tea, or 6 black tea bags
  • 1/2 cup sweetener, such as brown sugar, honey, or maple syrup (optional)
  • 4 cups cold coconut milk, or other non-dairy milk

 

  1. Toast the spices: Place the cinnamon, peppercorns, cloves, and cardamom in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes.
  2. Brew the tea: Add the ginger and water and bring to a simmer. Simmer for 5 minutes.
  3. Steep the tea: Remove from the heat and add the loose-leaf tea or tea bags. Cover and steep for 10 minutes.
  4. Sweeten the tea: While the tea is still warm, add the sweetener and stir until combined or dissolved.
  5. Add the Liquid Gold: Stir in the teaspoons of Liquid Gold.
  6. Strain the tea: Strain the tea through a fine-mesh strainer into a pitcher or teapot. Discard the spices and tea leaves. Store in the refrigerator for future use, or keep it warm while you froth the milk.
  7. Froth the milk: For whole milk, froth the milk by shaking it in a jar or by whisking it vigorously over medium-high heat. For non-dairy milk, use an immersion blender to froth before heating.
  8. Heat the milk: Heat the frothed milk in a small saucepan over low heat until warm.
  9. Serve: Pour 3/4 cup of the warm tea base into each mug. Add 1/2 cup of warmed milk and stir to combine. Top with a heaping spoonful of milk froth.

Leave a comment

Please note, comments must be approved before they are published