Vanilla Chai Latte
An easy way to make a homemade version of a chai latte using spices and vanilla
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Servings: 2
Calories: 120kcal
Ingredients
- 2 cups water
- 2 cups 2% milk, oat or unsweetened almond milk
- 18 green cardamom pods crushed
- 1 tsp whole cloves
- 1 tsp black peppercorns
- 1 vanilla bean pod split in half
- 1 TBSP Vanilla Bean Paste use in lieu of vanilla bean pod
- 2 cinnamon sticks
- 1 inch piece of fresh ginger sliced into thin rounds
- 6 black tea bags
- 2 tsp vanilla maple syrup
- milk for frothing
- 1 shot espresso optional
- extra cinnamon sticks for garnish
Instructions
- Simmer the Spices: In a heavy saucepan over medium-high heat, bring to a boil 2 cups of water and 2 cups of milk. Add the cardamom pods, cinnamon, peppercorns, cloves and ginger. If using the vanilla bean pod, scrape out the seeds ( caviar) and add it to the milk. Add in the pod as well.
- Steep: Cover, remove from heat, and let the spices steep for 20 minutes. Remove the vanilla bean pod.
- Add the Tea: Return to medium-high heat until steaming. Add the tea bags, remove from heat, cover and steep an additional 2 minutes.
- Strain and Sweeten: Strain the chai with a fine mesh strainer. If using vanilla bean paste, stir it in now. Stir in the maple syrup to taste. It does not need more than 1 or 2 teaspoons.
- Froth the Milk: Froth 1/2 cup milk with a milk frother. No frother? Heat the milk, pour it into a lidded glass jar, and shake hard for 30 seconds.
- Serve: Pour the vanilla chai into mugs, top with frothed milk, and garnish with a cinnamon stick. For a dirty chai: add a shot of espresso.
Notes
- Rinse and dry the used vanilla pod, then bury it in a jar of sugar for vanilla sugar.
- Make it ahead: strain and refrigerate the chai up to 3 days. Reheat gently and froth fresh milk to serve.
Nutrition
Calories: 120kcal