Chai Latte Bars Food
CHAI LATTE
Don't go to the coffee shop for a chai latte - instead, make one. Use storecupboard spices like cinnamon and cardamom to recreate this Indian-inspired tea
Provided by Sophie Godwin - Cookery writer
Categories Afternoon tea, Drink
Time 11m
Number Of Ingredients 10
Steps:
- Toast the spices in a dry frying pan until they are fragrant then put them, the ginger and tea bags into a teapot or cafetière with 500ml freshly boiled water and leave to infuse for 10 mins.
- Heat the milk with the brown sugar, stirring until the sugar has dissolved. Once lightly steaming froth the top with a milk frother or whisk to create some foam.
- Strain the tea between 4 mugs, or heatproof glasses, then pour in the milk, keeping the froth back. Stir to combine. Top each latte with a bit of the milk foam then dust with a pinch of cinnamon.
Nutrition Facts : Calories 104 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
CHAI LATTE
Steps:
- For the chai syrup: In a small saucepan, combine the water and sugar. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and add the tea bags. Let steep for 10 minutes, then remove the tea bags, pressing on them to extract as much flavor as possible. Transfer the chai syrup to a jar. Use right away or refrigerate for up to 1 month. Makes about 1 1/4 cups syrup, which is enough for 5 to 6 chai lattes.
- For the chai latte: Pour 3 to 4 tablespoons of the chai syrup in a large mug. In a medium saucepan, warm the milk over medium-high heat, whisking constantly, until steaming and foamy on top, about 3 minutes. Slowly pour into the mug, then garnish with ground cinnamon and serve.
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