In high school and college I wasn't a coffee person - at all. It really wasn't until I met my hubs that I started drinking because he opened my eyes to what actual good coffee is. Before my coffee days, chai lattes are all I drank and they are still my go-to drink at pretty much any coffee shop (Houndstooth currently has my very favorite chai). Chai lattes are like Fall in your mouth. The instant I smell or taste chai, I’m taken to the season of sweater weather, crisp air, and crunchy leaves.
There are a couple of wonderful things about making homemade chai lattes. One is that it’s made of natural ingredients and spices instead of the normal chai syrup most coffee shops use. It also makes your house smell like a Fall explosion. The key is using chai spices (cardamom, all spice, ginger, cinnamon, nutmeg, and cloves) and mixing it well with black tea. From there you froth your milk, add it to the tea and voila! you’re done! When frothing your milk, there are a couple of ways you can do it. The first is by using an immersion blender and blending your milk really well. The second way is the way I used which is buying a small milk frother (I used this one) and using it in your milk (just make sure it’s completely in the milk before you turn it on! Otherwise you will get splashed with a good amount of milk!).
This recipe makes about 2 cups of chai tea, so what I do is use about 1/2 a cup to make a chai latte and store the rest for the next time I’m whipping one up. When you want to use it again, you can either heat it up over the stove or in the microwave.
It may be back up to 92° again here in Austin, but I like to think I’m forcing it to be Fall by drinking a chai latte every morning with my breakfast. So here’s to Fall and all the warm fuzzies and delicious spices it brings!
HOMEMADE CHAI TEA LATTE WITH ALMOND MILK
- 2 cups water
- 1 large black tea bag (I used this kind)
- 3 whole cloves
- 1 teaspoon ground cinnamon (plus more for sprinkling)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 3 tablespoons pure maple syrup
- 3/4 cup vanilla almond milk
- To make your chai tea bring the water and spices to a boil in a medium sauce pan. Whisk the spices in the water and let them reach to a boil. Turn off the heat and allow the spices to steep in the water for 5 minutes.
- After 5 minutes, turn the heat back on and add the black tea bag and maple syrup. Return the mixture to a slight boil. Once boiling, turn off the heat. Allow the tea bag to steep in the water and spices for 5 minutes. After steeping, remove the tea bag and strain the tea through a fine mesh sieve such as this one. Set aside 1/2 cup of chai tea for the latte. You can store the rest in the fridge and heat it up when you would like to use it again.
- To make your milk, bring the vanilla almond milk, maple syrup, and pinch of cinnamon to a slight boil in a medium sauce pan. Stir often as to not burn the milk. Once the sides of the milk begin to bubble a bit, remove the pan from heat. Using either an immersion blender or a milk frother, blend your milk until it is frothed the way you like (I like mine super frothy!).
- Pour your 1/2 cup of chai tea in a mug and then slowly pour your milk over it. You can sprinkle the top of your chai with cinnamon or add a cinnamon stick to your drink. Serve warm and enjoy!
recipe adapted from Live Simply