Spiced Chai Latte Recipes

SPICED RUM CHAI LATTE

Steps:

• In a small saucepan combine the chai concentrate and milk. Stir together and bring to a simmer over medium-low heat. Once simmering remove from the heat and stir in the spiced rum.
• Divide the mixture into 2 or 3 mugs and top with whipped cream and a spinkle of cinnamon if desired. Serve immediately.

CHAI LATTE

Steps:

• Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
• Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
• Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.

WARM SPICED CHAI

Steps:

• In a spice grinder or with a mortar and pestle, combine cardamom pods and peppercorns; grind until aromas are released., In a large saucepan, bring water to boil. Add cardamom mixture, honey, cinnamon sticks, cloves, star anise and ginger; simmer 5 minutes or according to taste. Remove from heat. Add tea bags; cover and steep 5 minutes., Meanwhile, in a small saucepan, heat milk. Strain tea, discarding spices and tea bags. Stir in hot milk and vanilla. Pour into mugs. If desired, sprinkle with nutmeg.

SPICED CHAI MIX

Steps:

• In a food processor, combine all dry ingredients; cover and process until powdery. Store in an airtight container in a cool, dry place for up to 6 months., To prepare 1 serving: Dissolve 3 tablespoons mix in 3/4 cup of boiling water; stir well. Dollop with whipped cream if desired.

SPICED CHAI LATTE

Steps:

• *Prep a pitcher or whatever container you are going to use by having a strainer ready and the container available. (I use a strainer and place a coffee filter paper in it.).
• In a sauce pot bring 2 cups of water to a boil
• While stirring - Add honey, vanilla, tea bags, cinnamon sticks, cloves, ginger, cardomon, nutmeg, sugar.
• Let it simmer for about 5 minutes.
• Remove the tea bags.
• Add 2 cups of milk and bring it to a boil (continue stirring).
• Remove from heat.
• Pour Chai through the strainer into the container you are using to serve it.

DIRTY CHAI LATTE (ICED OR HOT)

Steps:

• Add the water, sugar, cinnamon stick, cloves and allspice to a pot over medium-high heat and cook until the sugar dissolves.
• Let the mixture sit and cool to room temperature, and remove the whole spices before adding the syrup to a jar or bottle.
• Dissolve the instant espresso powder in the hot water.
• Alternatively, make your own espresso if you have an espresso machine, or use a french press to make espresso with ground espresso beans without a machine.
• Add the milk to a mason jar and shake very well to froth. Froth with a hand-held milk frother.
• If you'd like a warm latte, heat the milk in a pot and froth with a hand-held frother.
• Alternatively, froth the cold milk in an electric milk frother (if you have one) on the cold setting (or the hot setting if you'd like a warm latte), or simply shake the mason jar very well until everything is combined and a small layer of foam appears on the top of the milk.
• Pour the espresso (over ice, if desired) into each glass or mug. Add 2 tablespoons of the simple syrup to each glass or mug.
• Pour 1 cup of the milk over the espresso into each mug or glass.
• Top each latte with half a cup of the strong chai tea, sprinkle some cinnamon on top of the foam, and serve.

SPICED CHAI LATTE

Steps:

• Put the tea, cloves, star anise, and cinnamon stick in a teapot or heatproof pitcher. Add the boiling water and let steep for 3 to 4 minutes. Strain the tea into 4 cups. Stir in the sweetener and hot milk and serve.

SPICY CHAI LATTE

Steps:

• Combine the tea bags, peppercorns, cinnamon sticks, ginger and 4 cups water in a large saucepan. Bring to a simmer over medium heat. Add the almond milk and sugar. Reduce the heat to low and allow to simmer gently for about 10 minutes.
• Strain the mixture into a small slow cooker to keep warm during a party or ladle directly into 8 mugs, taking care to leave the spices in the saucepan. Serve with rye on the side for guests to add 1 ounce themselves, and garnish with orange twists, if desired.