Homemade Chai Latte Recipes

CHAI LATTE

Steps:

• Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
• Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
• Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.

HOMEMADE CHAI LATTE

Steps:

• For the chai: In a 48-ounce French press coffee maker, combine the coffee, cardamom, cinnamon, ground ginger, allspice, grated ginger, pepper, cloves, salt and water. Place the lid on the coffee press with the plunger extended. Let the mixture brew for 4 minutes. Press down the plunger.
• While the coffee mixture is brewing, whisk the nonfat milk in a heavy medium saucepan over medium-high heat until very thick and foamy, 5 to 6 minutes.
• For the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon until combined. Set aside.
• Pour the coffee mixture into a medium saucepan and rewarm over medium heat. Stir in the condensed milk. Divide the chai among 4 cups and spoon large dollops of the whisked nonfat milk on top. Sprinkle with the cinnamon sugar and serve.

CHAI TEA LATTE

Steps:

• Place the tea bags, cinnamon, ginger and allspice in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. , Meanwhile, in a small saucepan, combine the milk, brown sugar and creamer. Cook and stir over medium heat until heated through and sugar is dissolved. Pour milk mixture into mugs; stir in tea. If desired, dollop with whipped topping and sprinkle with nutmeg.

CHAI LATTE

Steps:

• Place the tea bag in a large mug and pour in the boiling water. Steep for 2 to 3 minutes. Stir in the goats milk and sugar. Garnish with a pinch of cardamom.

HOMEMADE CHAI TEA LATTE

Steps:

• In a small saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes.
• After 5 minutes, turn the heat back on and add the black tea bags and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Steep the tea bags in the water and spices for 5 minutes.
• Remove the tea bags and strain the tea through a fine mesh strainer. Reserve 1/2 cup of chai concentrate to make a latte right now. Store the remaining chai concentrate in a jar in the fridge up to 2 weeks.
• In a small saucepan, bring the milk, maple syrup, and a pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat.
• Using an immersion blender, blend the milk until it's frothy. Alternatively, use a fork to vigorously whisk and froth the milk.
• Pour 1/2 cup chai concentrate into a mug. Slowly pour in the frothed milk. Sprinkle the top with an extra pinch of cinnamon, if desired.
• Serve warm.

PUMPKIN CHAI LATTE

Steps:

• In a small saucepan, bring water to a boil; remove from heat. Add tea bag; steep, covered, 5-10 minutes according to taste. Discard tea bag. Transfer tea to a blender; add remaining ingredients. Cover and pulse to combine.

CHAI TEA LATTE

Steps:

• Pour boiling water over tea bag in a mug; let steep 4 to 6 minutes. Remove and discard tea bag.
• Stir honey and sugar into tea to dissolve. Stir milk through tea to serve.