One of my favourite drinks in the world is a Chai Tea Latte. I love the spicy aroma, creamy milk, and the sweetness from the honey and sugar. This recipe for Spicy Chai Tea turned out amazing. It is the perfect balance of spiciness and sweetness. I have tried out other recipes and this is by far my favourite. If you to are a Chai Tea Latte fan like me give this a try; it would go great with a cinnamon biscotti or even a slice of spicy coffee cake.
During the Christmas Season I like to make my chai lattes with eggnog instead of milk for a festive change.
Perfect Spicy Chai Latte
adapted from Sprouted Kitchen
4 Tbsp Vanilla Bean Black Tea
4 cups water
2 cups 1% or 2% Milk
5 inch. piece Fresh Ginger, cut into pieces
2 tsp. Cloves
2 tsp. Cardamom Seeds
2 tsp. Black Peppercorns
6 small Cinnamon Sticks
2 Vanilla Bean Pods, split in half
4 Tbsp Honey
4 Tbsp Demerara sugar
In a mortar and pestle, combine the peppercorns, cloves, cinnamon, and cardamom. Crush the spices into coarse pieces.
In a saucepan on medium heat, combine the milk, crushed spices, ginger pieces, and vanilla bean pods. Allow the milk to come to a gentle boil, then cover and turn off the heat. Allow everything to steep for 15 minutes.
While the spicy milk steeps, bring water to a boil. Combine the 4 Tbsp of black tea with four cups of boiling water. Allow the tea to steep for about 4 minutes and discard the tea leaves. Add the tea to the warm spicy milk. Stir in the demerara sugar and honey.
Put the chai tea back over medium heat and allow to simmer for 5 more minutes. Strain the tea though a fine sieve.
Pour into mugs and top with foamy milk. Enjoy!