I am a huge fan of spiced teas and coffees and a Chai Latte or Turmeric Latte (you can find the recipe for a Turmeric Latte HERE) is my go to when we head out for a treat.
Chai Lattes remind me of an amazing few years I spent working for friends of our family. They were Indian and so every morning, especailly in winter, they would “have a cuppa cha” to kick off the day. The smell of it brewing from the back wafted through the entire place and it was HEAVEN! A Chai Latte doesn’t use masala like Indian Chai does but for me, it has a similar taste and warming effect with every sip.
While I would LOVE to buy a cafe style Chai Latte every single day, that shit is expensive! I’ll admit, this is no where near as amazing as one of theirs, it is super easy to re create at home, is bloody delcious and is perfect to drink on a chilly winter morn or evening.
What you’ll need
– 500mls cold water
– 4 whole cloves
– 2 tsp cinnamon
– 1 tsp ground ginger
– 1 tsp ground cardamom
– 1 tsp ground nutmeg
– 1 tsp all spice
– 4 TBSP pure maple syrup
– 4 black tea bags (I use Bell)
What to do
To make the brew
– Grab a pot and add in your cloves, cinnamon, ginger, cardamom, nutmeg, all spice and water. Give it a really good whisk.
– Pop it on the heat and bring to a boil. Let it boil for 5 minutes before removing from the heat and letting it sit for another 5.
– Add in your tea bags and maple syrup, give it a good whisk and pop it back on the heat again.
– Let the pot come to a simmer before removing from the heat and popping off to the side. You’ll want to let it sit for another 5-10 so the tea bags can steep.
– Pop a wee mesh strainer over a container or jar with a lid and pour the liquid in. This catches anything that hasn’t dissolved in the water. Let it cool before popping the lid on and storing in the fridge. This will keep for up to two weeks. Each time you go to make a drink, strain the brew into your cup as spices will settle on the bottom!
To make the Chai Latte
– 1 TBSP pure maple syrup
– sprinkle of cinnamon
– 1/2 a cup full of “whatever cup you’re” using worth of brew
– 3/4 of a cup full of “whatever cup you’re using” worth of whatever milk you’re using
Because I’m impatient, I heat the brew up with 1 TBSP of maple syrup in the microwave and use the milk frother from our coffee machine to heat and froth the milk for me.
You can either do the same or pop the maple syrup, milk and brew into a pot and warm on the stove. Whisk contiously until your mixture is hot. If you have a stick blender or a food processor, you can use either of these to froth them up should you want some frothiness. Without the froth, it will just be a hot mug of spiced milk with is just as bloody delcious. Sprinkle with a dash of cinnamon and you’re good to go!