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    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.

    From our friends

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