Easy & Quick, Vegan & Paleo Chai Tea Latte Recipe
I love a good cup of chai! This recipe is not only good, but it so much healthier than store bought chai concentrates that contain a ton of sugar. It will take you longer to find your spices than it will take you to make this chai.
Servings: 4
Calories: 30kcal
Equipment
- sauce pan, whisk, fine mesh strainer (or tea strainer or coffee filter)
Ingredients
- 1 cup Water
- 1/2 cup Almond Milk
- 1 Tablespoon Black Tea *I use 2 English breakfast tea bags, open them up and pour into the saucepan
- 1 Cinnamon Stick *I use a small stick or half of a regular length stick
- 1 Star Anise (whole)
- 4 Cardamom Pods - Crushed or Ripped open
- 1 Teaspoon Ginger (ground)
- 1/2 Tablespoon Pure Maple Syrup
Frothed Milk - To Add After on Top of Chai Concentrate
- 1 Cup Almond Milk
- 1/2 Tablespoon Pure Maple Syrup
Instructions
- Measure and pour water, milk, and spices into a saucepan. Bring to a gentle boil.
- Reduce heat to a simmer and add black tea. Let simmer for 3-5 minutes. Shut off burner.
- To save time, in a separate saucepan add almond milk and maple syrup, gentle whisking until foamy and warm. Shut off burner and remove from heat.
- Strain tea concentrate to separate spices from the liquid using a fine mesh strainer. I use a tea strainer that sits over a coffee mug.
- Add 1/4 cup tea concentrate per mug + 1/2 cup or desired amount of frothed milk to the mug. Note: Save tea concentrate for later use or serve all at once. If you are planning to serve all at once, you will want to double or triple the frothed milk recipe, depending on how creamy and milky you like your chai latte.
Notes
Depending on how sweet and spicy you like your chai, you may wish to use more concentrate or less and more or less frothed milk.
You can add more maple syrup or make this recipe with less, depending on your desired level of sweetness.
For more spice, you can let the spices infuse longer in the tea before straining.
I prefer a ratio of 1/4 cup concentrate to 1/2 cup of frothed milk.