Chai Tea Latte
- 1 cinnamon stick
- 6 black peppercorns
- 4 whole cloves
- 1 star anise
- 3 cardamom pods, seeds removed and grounded
- 3 black teabags or 1 tbsp. loose-leaf tea
- 500ml boiled water
- 1-2 tsp. coconut sugar
- 500ml plant milk (I love oat, almond and soy milk)
- 4 slices of fresh ginger
- 1 tsp. ground cinnamon
What could be more comforting on a crisp autumnal day but an aromatic cosy chai latte? This spicy black tea is a delicious pick-me up, combining milky sweetness with fragrant and warming spices of cinnamon, ginger, star anise and cardamom. I love curling up in my favourite comfy chair with a good book and cosy socks, sipping chai tea latte and watching the world go by.
This recipe is quick to make, dairy-free and so much healthier than that found in traditional coffee shops. You’ll wonder why you didn’t start making it at home more often!
Coffee shop chai lattes have received a lot of bad press about their whopping sugar content. This recipe uses coconut sugar to make it a whole lot healthier, or alternatively, you can make it sugar-free using sweeteners like stevia.
Preparation time: 12-13 mins
- In a small saucepan and on a medium heat, heat the cinnamon stick, peppercorns, whole cloves, star anise and cardamom pods for a few minutes until you can smell the spices.
- Put the black tea bags or black tea into a measuring jug or teapot then pour on boiling water. Leave to steep for a few mins.
- Add the coconut sugar or sweetener of choice to the tea. Strain away the leaves or remove the tea bags.
- Pour the milk* into the saucepan with the spices. Add fresh ginger slices and ground cinnamon and bring to the boil. *If frothing up milk, omit some from the saucepan as frothing works better on cool milk. Once boiled, remove the ginger slices.
- Add the tea to the milk. Pour the chai tea into mugs or cups and top with frothed milk, if desired and a stick of cinnamon or pinch of cinnamon. You can adjust the sweetness if required. Enjoy!