Masala Chai Latte

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.

Enjoy!

Peppercorns, fresh ginger, cloves, cardamom, sugar and cinnamon are the base for the spice mix

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.

It looks like swamp water, but tastes like heaven and smells even better

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.