Vanilla Matcha Chai Latte Dairy Free Food
VANILLA MATCHA CHAI LATTE (DAIRY FREE)
This is my new love. I tried a matcha latte at Teaopia tea shop and fell in love with the detox & energy of this Japanese tea. I love that the caffeine in matcha releases slowly into the blood not like caffeine in coffee so you don't get jittery unless you drink a ton without eating anything else, then maybe. Modified from a recipe found on http://www.domatcha.com
Provided by UmmBinat
Categories Smoothies
Time 25m
Yield 2 big glasses, 2 serving(s)
Number Of Ingredients 11
Steps:
- Blend water and almonds until very smooth.
- Strain through a fine sieve.
- Bring almond milk and spices to a boil.
- Boil for 5 minutes with the lid off, then simmer for 10 minutes covered.
- Strain into a blender (I use glass). Let the mixture cool down for a few minutes, then add the matcha powder & vanilla and blend. Add raw honey to taste. I probably use more than an 1/8 cup but do it to taste.
- Enjoy hot or cold. (I prefer it hot though).
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- In a small saucepan over medium heat, heat up both kinds of milk, bringing them to a scald ( just before boiling point). It should be steaming and hot to the touch.
- While milk heats, place matcha powder, maple syrup, and vanilla bean paste (if using) in the bottom of the mug. Add 1 tbsp of milk (it does not have to be hot) and whisk together using a matcha whisk until a thick, uniform paste has formed.
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- Once done steeping remove the tea bag and add in vanilla extract and maple syrup. Stir to combine.
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- Place the matcha powder in your mug or a small bowl. Pour in the hot water. Whisk briskly in an up-and-down direction to make a thick, green paste. Pour the coconut milk, water, sweetener, and spices into a small saucepan and heat over medium heat until warm, make sure not to bring the milk to a boil. Pour the matcha paste into the saucepan and whisk. Taste and adjust sweetener as desired. Optional: top with steamed milk.
- Place the matcha powder in a small bowl. Pour in one tablespoon of hot water. Whisk briskly in an up-and-down direction to make a thick, green paste. Pour green matcha paste along with the rest of the ingredients into a blender. Blend on high until well combined.
- Place the matcha powder in a small bowl. Pour in one tablespoon of hot water. Whisk briskly in an up-and-down direction to make a thick, green paste. Pour green matcha paste along with the remaining water into a blender. Blend on high until well combined. Pour into ice cube molds and freeze for 6 hours.
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- In a small saucepan over medium high heat, whisk together chai spices, water and tea bag and bring to a boil. Once boiling, remove it from the heat and allow it to rest for 1 minute. Then strain through a fine mesh strainer** into one or two mugs (one for a large latte and two for small).
- Rinse the saucepan. Add the milk, vanilla, and maple syrup. Heat the milk to 150 degrees Fahrenheit (measure using a thermometer): this is hot with some small bubbles forming around the outside, but not simmering. The exact temperature is helpful for getting the perfect foam (if you don’t have a thermometer you can approximate).
- Use hand frother, whisk, or French press to foam the milk. (The French press is a favorite method: Add the scalding milk to the French press and pump vigorously until frothy, about 100 times for 2% milk or approximately 1 minute; use 50 times for whole milk.) Rest the foam for about 30 seconds, which allows it to set. Go to How to Froth Milk if it’s your first time frothing.
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