Happy Sunday Everyone,
I thought I’d hurry to post a hot drink before spring is moving into summer and everyone opts for chilled drinks so here comes my golden chai latte. This has been an obsession of mine this winter and leading into the new spring season. I never really had a good one until I visited Sweden in January and since I’ve been working on making a similar version to share with you all. And now it’s here!
It is a very easy drink to put together and is perfect for those of you who are trying to slow down on the coffee but still want a comforting hot drink. Due to the fact that I use a black chai tea in this recipe it does contain caffeine but you could of course use a chai spiced tea without tea leaves like this yogi tea or this pukka tea, these are by the way my favourite tea brands that have been available in many places I’ve visited.
You can also tweak the flavour by adding more or less of all of the ingredients. You might also want to check what the appropriate soaking time is for the specific tea you choose to use and let that guide you time wise. If you’d like to go for a more creamy version you might want to try it with coconut milk. And if you are into the sweet chai of India you will obviously need to add A LOT more sweetener than I do here. The choices and adaptions are endless.
This is what I’ll be drinking this Sunday with the tea brewed strong into the latte and dusted with heaps of cinnamon. Whether it’s raining or not. And probably every Sunday to follow until I am sick of this potion, haha. I really hope you guys give it a go, make it your own and most importantly enjoy it. Much love to you all on this first April Sunday!x
GOLDEN CHAI LATTE
SERVES: 2-3 people / TIME: 10 min
1 cup water
2 cups plant milk, I like oat- or almond milk
2 tsp maple syrup
1 tbsp turmeric powder
2 tsp loose leaf chai tea or two chai tea bags
1 tsp cinnamon
1/4 soya milk (for frothing), optional
Pour water and milk into a pot over medium heat to start warming through.
In the meantime fill a seal-able tea strainer with the chai tea.
Pop the tea strainer into the pot as the liquid is starting to get warm along with the turmeric and cinnamon. I use the tea strainer to mix the powders into the milky base.
Just before the concoction boils take it off the heat and let it sit for three or four minutes before stirring in the maple syrup and serving.
If you have a frother of some sort I like to froth roughly a quarter cup of soy milk (in my experience soya milk froths the best) and add on top of the smooth milk before dusting with cinnamon.