Chai Tea Latte
Servings: 4
This warm and cozy spiced chai tea latte recipe is just what you need on a cold autumn day. It will fill your home with the aromas of fresh cardamom, ginger and cloves as well as warm you inside and out.
Equipment
- stove top
Ingredients
Spice-Infused Water
- 3 cups water filtered
- 1 inch ginger root thinly sliced
- 4 green cardamom pods
- 3 whole cloves
- 1 whole nutmeg
- 1 whole cinnamon stick
- ½ tsp black peppercorns whole
- 2 whole star anise
Chai Tea Latte
- 4 black tea bags
- 8 ounces oat milk unsweetened
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract optional
- 4 tbsp coconut whipped cream optional
Instructions
- Place water in saucepan. Add ginger, cardamom, cloves, nutmeg, cinnamon, black peppercorns and star anise. Feel free to put all spices in a linen tea bag to make next step easier. Bring to a boil and simmer on low for 10 minutes.
- Remove spices from liquid. (Try straining it if you don't use a tea bag).
- Add tea bags to saucepan and cover. Allow to steep for 5 minutes.
- Move saucepan away from heat. Remove tea bags, making sure to gently press tea bags to extract any remaining liquid. Stir in maple syrup and vanilla. Add oat milk and whisk well. Pour into mugs and serve immediately.
Notes
- We suggest using whole spices to get most flavor. Yet you can use ground spices as well.
- Allowing the spice mixture to sit overnight before steeping with tea will also bring out a better, more flavorful chai.
- Use any dairy-free milk of your choice.
- Darjeeling and Assam are my go-to black teas for making chai.
Nutrition
Calories: 64kcal, Carbohydrates: 11g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.3g, Trans Fat: 0.003g, Sodium: 14mg, Potassium: 60mg, Fiber: 2g, Sugar: 3g, Vitamin A: 6IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg