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Friday, June 1, 2012

chai latte

(I had originally posted this on my other blog, but it makes more sense now on this one, so adding it.)


My version of a homemade chai latte, in the absence of milk steamer, etc.

First, make a very strong, no-milk spiced chai. To 6 cups of simmering water add:
3 level Tbs loose leaf darjeeling
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp black pepper
1/4 tsp fenugreek seeds
1 cinnamon stick
Simmer on low, with a lid, for about 5 minutes to make a very strong brew.

Fill a mug half full of no-milk chai. Add 1 tsp sugar, or sweetener as desired.

Put the other half a mug's worth of hot milk in a French coffee press, and use the plunger to froth your milk! Pour over the top of your chai, sprinkle a little cinnamon on top, and there you have it. Chai latte. My husband says my chai latte's rival those Starbucks and of Jerona's in town, which is exactly what I was aiming for because he loves them so.

By the way, soy milk froths quite easily! Don't put as much effort into it as with cow's milk. You can also vary this recipe by changing up the spices, such as making a pumpkin pie or caramel latte. Let me bust some AZ myths right now, though -- some weirdos are under the impression that it is English to drink things like peppermint tisane (it is not tea if it is herbal and not made with tea leaves) with cream or milk added. NOT so. And I personally wouldn't advise brewing a tisane latte... You might be in for some disappointment! ;)

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