Spiced chai has become my warm beverage of choice these days. Ever since I’ve returned from Montana, I have yet to find a coffee house that makes a really good chai that is robust and filled with warm spices. Many local shop use a boxed chai mix that is loaded with a syrupy and bland taste. No thanks.
Nearly everyday while Hunky Hubbie and I were in Montana , we would load the dog into our truck and visit the drive thru coffee stand Cowgirl Coffee on Wisconsin Ave. The Cowgirls make up the best Chai lattes. I noticed their mix was kept in a large plastic container, so I’m guessing it is home made. It doesn’t hurt they give out biscuits for our Golden Retreiver.
I have been searching for a great recipe I could just make at home.
Lo and behold in my ancient 75th edition of the Joy of Cooking I found a great recipe for chai. I’ve tweaked it just a bit (cut the sugar by more than half and added more spice).
All of the ingredients are readily available on the spice aisle in your grocery store- just cinnamon, cloves, cardamom and peppercorns. Throw in sliced up ginger, steep it all in milk and water with honey or sugar. Throw in a bunch of tea bags, strain and serve. Easy.
I hope you will give it a try.
Masala Chai Latte
2 cups water
2 cup 2% milk or unsweetened almond milk
18 green cardamom pods, crushed
1 heaping tsp whole cloves
1 heaping tsp black peppercorns
2 cinnamon sticks
1 inch piece of fresh ginger sliced into thin rounds
1/4 cup sugar OR 2 TBSP honey
6 black tea bags
milk for frothing
1 shot espresso- optional
extra cinnamon sticks for garnish
Method- Makes 2 large cups of chai, 30 minutes total time
- In a heavy saucepan on medium high heat, bring to a boil 2 cup s of wayer and 2 cups of milk. Add the cardamom pods, cinnamon, peppercorns, cloves and ginger.
Cover. Remove from heat and let the spices steep for 20 minutes.
- Return to medium high heat. Ad the tea bags. Remove from heat, cover ans steep an addtional 2 minutes.
Strain the chai with a fine mesh strainer. Pour into tea cups or coffee mugs. Garnish with frothed milk and a cinnamon stick.
- If you do not have a milk frother, heat 1/2 cup milk up and pour into a lidded glass jar. Shake vigorously for 30 seconds. Pour the shaken foamy milk onto the chai.
- If desired, add one shot of espresso. There is a lot of caffeine in the black tea, so you really do not need it.
When I order a chai latte from a coffee shop I always add a shot of espresso, but this chai really kept me buzzing all morning without the caffine crash and jitters. I do not think it needs extra caffeine, but if you need the extra boost- go for it.
I have made this with both unsweetened almond milk and 2% milk. Both tasted creamy and rich.
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