Chai Latte Origins
Chai Latte combines traditional Indian masala chai spices with a western style creamy milk base, often using alternative milks such as almond for a modern twist on the classic beverage.
Choosing Your Tea
Select a strong black tea for the base. Assam or Darjeeling varieties are excellent choices for their robust flavors which blend well with spices and the nuttiness of almond milk.
Spice Mix Essentials
A traditional spice mix includes cardamom, cloves, ginger, and cinnamon. Freshly ground spices enhance the chai's flavors. Add black pepper for an authentic zingy kick that complements the almond milk.
Almond Milk Selection
Choose unsweetened almond milk to control the sweetness of your chai latte. For a creamier texture, opt for barista-style almond milk which froths better due to added emulsifiers and thickeners.
Brewing and Infusing
Simmer your spices in water before adding the tea leaves. Let it steep for 4-5 minutes to develop a deep flavor, then add almond milk and heat gently without boiling to avoid separation.
Sweeten with Care
Depending on your preference, sweeten with honey, maple syrup, or a sugar alternative. Natural sweeteners complement the nutty flavor of almond milk without overpowering the spices.
Serving Your Chai Latte
Froth the almond milk using a milk frother or blender to create a creamy top layer. Pour over the strained chai and sprinkle with a pinch of cinnamon or nutmeg for a warming garnish.
What milk base does Chai Latte use?
Creamy milk, often with almond
Soy milk exclusively
Only traditional dairy milk
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