There's just something soothing about how a spiced chai latte tastes on a cold day...or any day if you're like me. I love chai spices - the cinnamon, cardamom, ginger, cloves...and all chai teas for that matter. But green tea blended with chai spices is just delicious with the earthiness of green tea contrasted by the chai spices. It works.
- 1 T Green Chai tea
- 2 parts (8 oz) non-dairy milk (soy, almond, or rice milk)
- 1 part (4 oz) water
- 1 tsp vanilla
- 1 T agave nectar
- A pinch cinnamon (our Green Chai tea already includes cinnamon, but if you want a stronger cinnamon flavor, sprinkle a pinch on top of your frothy cup.)
Step One: Put your non-dairy milk and water into a saucepan and bring to a simmer over medium heat, stirring regularly. Do not let it boil. The 2:1 ratio on the milk to water is to achieve the right consistency. If you’re making a couple of lattes at once, simply keep these ratios consistent. Soy, almond, or rice milk will work for tea lattes.
Step Two: Pour the loose leaf green tea leaves into the saucepan of milk. Whisk the tea and allow it to simmer for about 2 minutes over the heat.
Step Three: Remove the pan from the stove and turn off heat. Let the mixture sit for 4-5 minutes to give the tea time to steep. brew. Add in the agave and vanilla. If you want to boost the spiciness, add a pinch of cinnamon as well.
Step Four: Pour the tea through a strainer into a cup to strain out the tea leaves. If you don't have a tea strainer, just be sure the strainer you use has small enough holes to keep the leaves from sneaking through.
Step Five: Use a milk frother to froth up your blend. If you've read my other latte recipes, you already know I highly recommend having one of these. Inexpensive and so easy to use. Top with another sprinkle of cinnamon if desired.