Chai Tea Latte

chai tea latte

Ingredients

2 1/4 cups (511 g) water
10 black tea bags
50 whole black peppercorns
18 whole cloves or 1 1/2 teaspoons ground cloves
1/2 teaspoon ground cardamom
7 cinnamon sticks, 3-4-inches long
2 teaspoons grated fresh ginger
one pinch anise seed
one pinch fennel seed

2 cups (480 g) vanilla oat milk
2 1/2 Tablespoons (30 g) granulated sugar
or substitute:
2 cups (480 g) whole milk
2 teaspoons vanilla extract
2 Tablespoons (40 g) maple syrup

Instructions

Serves 4-5

TEA

In a saucepan over high heat, boil:
2 1/4 cups (511 g) water
Reduce to a simmer, and stir in:
50 whole black peppercorns
18 whole cloves or 1 1/2 teaspoons ground cloves
1/2 teaspoon ground cardamom
7 cinnamon sticks, 3-4-inches long
2 teaspoons grated fresh ginger
one pinch anise seed
one pinch fennel seed
Cover with a tight-fitting lid, and simmer for 15 minutes. Remove lid and submerge:
10 black tea bags, paper tags removed
Simmer for 3 more minutes. Don't press or squeeze the tea bags as it would make the tea bitter.

Remove from heat and discard the tea bags and cinnamon sticks with a fork. To remove the remaining spices, pour the tea through a fine mesh strainer into a bowl. Rinse the original saucepan, pour the tea back into it, and heat over low. Immediately stir in:
2 cups (480 g) vanilla oat milk
2 1/2 Tablespoons (30 g) granulated sugar
or substitute:
2 cups (480 g) whole milk
2 teaspoons vanilla extract
2 Tablespoons (40 g) maple syrup
Constantly stir, so the milk doesn’t form a skin, and heat till warm. Whisk until frothy


ASSEMBLY

Serve in heated mugs.

 
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