So in my opinion, chai latte is life. It’s funny though, I’ve only recently started drinking it. The warm blend of fragrant spices in the creamy almond milk is delicious and perfect on cold winter days (or lets be honest, any day really)
The spices in chai tea have some amazing health benefits including reducing cancer risk due to the high amounts of antioxidants and phytochemicals, anti-inflamatory effects and even aiding in digestion.
For this recipe, I used my home made almond milk, you can find the recipe here. I find that it’s much thicker, creamier and tastier compared to store brought almond milk and I recommend using it for this recipe. However, you could also use coconut milk, but I personally find it a bit too strong.
To give this recipe an extra kick, I frothed up my almond milk and it was worth it. If your a person who likes froth then I recommend doing this. You can either use an immersion blender or a milk frother machine if you happen to own one.
- For the Chai Spice Mix (yields ⅓ cup):
- 1 Tbs Ground Cinnamon (or 1-2 Sticks of cinnamon)
- 2½ Tsp Ground cardamom
- 1½ Tsp Ground Ginger
- 1 Tsp Allspice
- 1 Tsp Ground Cloves
- ½ Tsp Nutmeg
- For the Vegan Chai Lattes:
- 2 Cups water
- 2 Black tea bags
- 2 Tbs chai spice mix (see above)
- 3-4 tablespoons maple syrup, to taste
- 1 Cup Home made Almond Milk (See top of post for recipe)
- In a small bowl, mix all spices until fully combined.
- In a small saucepan, place water, tea bags, and 2 tablespoons chai spice mix. Bring to a boil; put the lid on, remove from heat, and let it steep for 15 minutes.
- Remove the tea bags and stir. Pour equally into two mugs. Sweeten with 1-2 tablespoons maple syrup in each latte.
- In a small saucepan, heat the almond milk on a low flame and using an immersion blender, froth until its creamy and foamy.
- Pour ½ cup milk into each mug; stir until well combined. Garnish with a sprinkle of spice mix.