Who else is freezing their a** off? Who else also associates autumn/ November/coldness with a delicious … mulled wine? Yes, I’m cold and yes, I’m absolutely thinking about mulled wine right now. However, this post has nothing to do with mulled wine. But with the other hot beverage everyone is thinking of in this cold weather: Chai Latteeeeeeeee. Someone once told me that “chai” translated actually means “tea”. Did not check that. But Starbuck’s “Chai Tea Latte” then would actually be called “tea tea milk”. Well, doesn’t matter anyway. What I’m trying to say is that I love Chai Latte and I need it in my life. I could drink it every day about seven times. This becomes a problem in reality: currently I would have to spend 21,70 £ to get a Grande Chai Latte seven times a day at Starbucks. Not exactly the money I have. So, I then – since I’m a super smart person – thought to myself: I might just make my own Chai Latte! Yay!
The good thing about this recipe is, that you – if you’re a Christmas/Winter lover – already have most of the ingredients at home anyway. The whole thing makes little effort and brings you the full “Chai latte enjoyment”, since you can refine it exactly to your own wishes. We all know ourselves best and therefore can decide what to add to our homemade spice mixture and what to leave out. I e.g. call myself an absolute cinnamon fanatic, that’s why I threw twice as much cinnamon into my chai latte as everywhere stated. Hence, the following recipe is for guidance only and can be modified as you wish.
What I used
- Tea: simple black tea
- Spices: cinnamon (of course), vanilla extract, ginger, clove. That’s it. Well, also I used star anise and cinnamon sticks for decorating, but I guess you confidently can leave that out for everyday purposes 😉
- Milk: Original soy milk. Of course you can use any other milk but I just love soy milk and for me a chai latte has to be super creamy and flavorful, that’s why I didn’t use a “light” product
- Extras: maple syrup
How to make it
- Heat the milk in a saucepan and simmer gently
- Throw in tea bag
- Slightly lower the temperature
- Let the tea brew for 1-2 minutes
- Take out the tea bag and throw away
- Add spices and maple syrup as you like (with maple syrup I’d really recommend only adding a small splash, otherwise the taste becomes too intense)
- Stir and leave for another minute
- Pour into a cup
- Use milk frother
- Sprinkle with cinnamon again (optional)
So warming. So delicious.
Have fun you guys, sipping this deliciousness! And a random fact before I go: A classic Chai Tea Latte from Starbucks supposedly contains more sugar than a Snickers. Good to know!