Almond Milk Chai Latte
Does your heart or head rule winter?
For those of you being in the upper northern hemisphere like myself know all too well about bitter cold winds, endless shovelling and icy roads. This same blistery cold also brings beautiful hoar frost, sparkling snow, ice skating and snowmen. I guess it’s all about perspective!
Let your heart rule!
Warm and comforting, Almond Milk Chai Latte appeals to the heart with its frothy top, myriad of warming spices and fragrant aroma. It’s a simple way to forget the shortness of the days, snow removal and frostbite.
It’s easier than you think…
Chai is black tea infused with spices like cardamom, cinnamon, pepper, clove and ginger. Some include star anise or fennel seeds, nutmeg and allspice. Each having their own unique flare. I like mine with a little less clove but with a hint of sweetness. The wonderful thing about making your own chai concentrate is you can make just how you like it.
Making your own chai mix is quick and easy. It’s a matter of simply simmering desired spices and steeping them with black tea. The concentrate can be made ahead and stored in the fridge for up to a week. The concentrate merely needs to be warmed and mixed with your favourite milk or milk alternative for a warming cup anytime the mood strikes. Getting that perfect frothy top is easy too with the help an Amazon Milk Frother Enjoy!
Be sure to try the warming and boozy Blueberry Tea if you’re looking for something a little stronger to warm you up.
Author: Compelled to Cook
- 10 each whole green cardamom pods
- 15 each whole black peppercorns
- 4 each whole cloves
- 1 large whole star anise
- 1 large cinnamon stick
- 1 small whole nutmeg
- 1/2 tsp ground ginger
- 2 cups water
- 2 tbsp loose leaf black tea
- 3 tbsp brown sugar, packed
- 2 cups unsweetened almond milk
- Crush cardamom using the bottom of a small pot or metal measuring cup. Remove seeds and discard shells. Continue to crush cardamom seeds along with peppercorns, cloves, star anise, cinnamon stick and nutmeg until well broken down. It will take 10-12 good crushes to break down the whole spices. Bring 2 cups of water to a simmer in a small pot (preferably with a pouring spout) Add crushed spices along with ground ginger. Cover and simmer for 10 minutes.
- Remove from heat and stir in loose black tea. Cover and steep for 10 minutes. Stir in brown sugar and strain through a fine-mesh sieve. Will yield approximately 2 cups of chai mix.
- Warm and froth almond milk. Pour 1/2 cup hot chai concentrate into a mug and top with 1/2 cup of almond milk and a spoonful or two of froth. Sprinkle with ground cinnamon if desired and serve immediately.
-2% milk can be used if desired.
-you can grind the whole spices using an electric spice grinder as well, however, crushing by hand works just fine.
-almond milk or milk can be frothed using an emersion blender, by shaking, commercial frother, espresso machine frother or a mini hand-held electric whisk. You can find these items in My Amazon Store under "The Extras"
-the chai concentrate will keep in a sealed container for up to a week in the fridge.