It’s September. Iced cold-brew coffee is behind us…yet holiday hot chocolate is still a few months out. That’s why we’re declaring this month the official season of the chai latte. At the top of the chai-making food chain, baker extraordinaire Zoe Nathan has a recipe we’re loving. Zoe certainly knows the value of a good cup of hot tea to match her drool-worthy creations, and we’re loving this fresh spice-infused version made with Pressed Juicery almond milk.
Whip up this warm Autumn treat for the coziest morning ever – and be sure not to miss Zoe’s pancake recipe we’re sharing today!
Spiced Chai Latte
Makes 4 cups of chai mixture and 1 latte
For the chai mixture:
5 cinnamon sticks
3 Tbsp + 1 tsp whole allspice berries
3 Tbsp cardamom pods
2 Tbsp fennel seeds
1 Tbsp + 1 tsp whole cloves
1 Tbsp + 1 tsp black peppercorns
6 star anise
1 one-inch piece fresh ginger root
8 cups water
6 bags good-quality black tea
For the chai latte:
3/4 cups chai mixture
3/4 cup almond milk
vanilla syrup to taste
Preheat your oven to 300 degrees.
Toast the cinnamon, allspice, cardamom, fennel, cloves, peppercorns and anise for about 5 to 10 minutes until fragrant.
Combine the spices, ginger root and water in a medium sauce pan and simmer over high heat until reduced by half.
Once the water has reduced, remove from heat, add the tea and steep for 3 minutes.
Immediately strain, discarding the whole spices and tea bags.
To make the chai latte, heat almond milk and chai in a small saucepan over medium-high heat, stirring occasionally.
Pour in a mug, add vanilla syrup to taste.
Chai itself keeps very well, refrigerated, for up to 2 weeks.