A warm, spiced latte, this drink is perfect for cold winter days snuggled by the fire.
A favourite among many people, chai lattes are the ultimate winter drink, but unfortunately it is virtually impossible to find vegan chai latte powders. Luckily this one lives up to the test, and can be prepared in advance.
In this recipe we use a chai teabag to infuse into the milk as it creates a stronger tasting spiced drink, which we have found works best. You can infuse the milk with this beforehand, by bringing the milk and teabags up to heat, then turning off and allowing to infuse for as long as you desire (from 10 minutes before to overnight).
At Archie Browns we are trying to find a vegan chai latte powder to stock, but in the meantime, enjoy this recipe.
1 cup of a milk of your choice
1 teabag of spiced tea
1/4 tsp - 1/2 tsp cinnamon (depending on your preference)
¼ tsp ground ginger
¼ tsp ground mixed spice
1/2 tsp - 1 tsp of agave, rice or maple syrup (to taste)
- Start by heating the milk in a pan with the teabag, stirring to encourage the teabag to infuse into the milk.
- Once the milk is hot, but not boiling, turn off the heat and allow the teabags to sit diffusing in the milk for at least 10 minutes (it can be kept in the pan). You can do this the night before or a couple of hours in advance for even more flavour, but 10 minutes should be enough to bring out the flavour.
- After allowing the milk to infuse with the teabag, bring back onto the heat and add the remaining ingredients (the spices and sweetener)
- Remove the teabags before pouring into your mug. You can whisk the milk to make it frothy, or just pour straight into the mug and enjoy!