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Vanilla Chai Latte

Vanilla chai latte
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This vanilla chai latte is spiced with cinnamon, cardamom and ginger and has a frothy foam topping. It tastes coffee-shop good!

Ingredients

Scale
  • 1 teaspoon Homemade Chai Spices
  • 1 cup water
  • 1 bag black tea (or 1 teaspoon loose leaf black tea in a tea strainer)
  • 1/2 cup fresh 2% milk (or whole milk)*
  • 1 teaspoon vanilla
  • 1 tablespoon pure maple syrup (or honey, agave, or simple syrup)

Instructions

  1. In a small saucepan over medium high heat, whisk together chai spices, water and tea bag and bring to a boil. Once boiling, remove it from the heat and allow it to rest for 1 minute. Then strain through a fine mesh strainer** into one or two mugs (one for a large latte and two for small).
  2. Rinse the saucepan. Add the milk, vanilla, and maple syrup. Heat the milk to 150 degrees Fahrenheit (measure using a thermometer): this is hot with some small bubbles forming around the outside, but not simmering. The exact temperature is helpful for getting the perfect foam (if you don’t have a thermometer you can approximate).
  3. Use hand frother, whisk, or French press to foam the milk. (The French press is a favorite method: Add the scalding milk to the French press and pump vigorously until frothy, about 100 times for 2% milk or approximately 1 minute; use 50 times for whole milk.) Rest the foam for about 30 seconds, which allows it to set. Go to How to Froth Milk if it’s your first time frothing.
  4. Pour the milk and foam evenly between the mugs (or into 1 mug). Sprinkle with additional chai spices and serve.

Notes

*Fresh milk is best for getting a nice frothy foam. You may find that a container of milk that has been open for several days will no longer froth.

**You can skip straining if desired: the spices will settle to the bottom of the drink.

Find it online: https://www.acouplecooks.com/vanilla-chai-latte/