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You didn’t think I’d leave you with only one amazing option this fall, did you?
I know we are still overly obsessed (in the very best way) with our homemade pumpkin spice latte and rightfully so. A homemade pumpkin spice latte is clearly the drink that’s meant to be enjoyed multiple times (maybe even daily?) as the leaves begin to change (which I know nothing about…Florida gal) and sweaters are worn.
I’m not asking you to abandon the pumpkin today, rather maybe add some variety? Think of this as a delicious change to keep things from getting boring (side note: homemade pumpkin spice latte would never make it to the boring list). Trust me, friend, I know you’re going to love filling your favorite mug with warm chai spices, organic black tea, and perfectly frothy raw milk. See, delicious change and welcomed variety! Nothing to worry about.
Today, while the tea is warm and the milk is frothy, let’s just sip, savoring the new season upon us. There are seasons in life when chatter abounds and other seasons when the cool mornings and warm mugs filled with homemade treats are meant for quiet enjoyment in the good company of trusted friends.
Pull up a chair, let’s sip away! You’re going to love the refreshing change (we can get back to the pumpkin tomorrow) this homemade chai tea latte brings to this season of life.
Homemade Chai Tea Latte
Pull up a chair, let’s sip away! You’re going to love the refreshing change this homemade chai tea latte brings to this season of life.
For the chai tea: In a medium-sized saucepan, bring the water and spices to a boil. Whisk the spices in the water. Once the water reaches a boil, turn off the heat and allow the spices to steep in the water for 5 minutes. After 5 minutes, turn the heat back on and add the black tea bag and maple syrup. Return to a slight boil (the goal is a hot liquid for steeping). Once boiling, turn off the heat. Allow the tea bags to steep in the water and spices for 5 minutes. Remove the tea bags and strain the tea through a fine mesh strainer. Reserve 1/2 cup of chai tea for the latte. Store the rest of the chai tea in the fridge up to two weeks for freshness.
For the latte: In a medium-size saucepan, bring the milk, maple syrup, and pinch of cinnamon to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat. Using an immersion blender (this is the trick to a frothy homemade latte), blend the milk until it's frothy.
Pour 1/2 cup of chai tea in a mug. Slowly add the warm, frothy milk to the tea. Sprinkle the top of the chai latte with an extra pinch of cinnamon, if desired.
Shake and strain the extra chai tea after refrigeration as some leftover spices can settle at the bottom of the jar.
To make this recipe dairy-free, use canned coconut milk (shake first before opening) instead of whole milk.
Pumpkin Chai Latte Version: You can make a pumpkin chai latte by whisking 2-3 tablespoons of pumpkin puree into the milk as it warms.
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