I’ve used a mixture of cream and almond milk for the spiced latte, but you can use all whole milk or half-and-half—or go all nondairy and use the nut milk of your choice. Whatever you choose will taste great.
Makes 1 serving
For the chai spice
Pour 2 cups water into a medium saucepan set over high heat. Add the ginger, cloves, cardamom, cinnamon, star anise, vanilla, allspice, nutmeg, and sea salt and bring to a boil. Remove from the heat, add the tea bags, cover, and let steep for 45 minutes.
Strain the mixture through a fine mesh sieve and discard the solids. Let cool completely. Makes about 2 cups. The mixture can be stored in an airtight container in the refrigerator for up to 1 week.
For the latte
Combine the cream, almond milk, and sweetener in a saucepan over medium-high heat, stirring frequently to dissolve the sweetener. When the mixture just starts to steam, but before it begins to boil, add ¼ cup of the chai spice, remove the pan from the heat, and stir to combine. Add more chai spice if you want a more pronounced spice flavor.
Nutritional Info (per serving)
Calories 316, fat 32.9 g, protein 3 g, carbs 5.4 g, fiber 0 g
Variation
Iced Chai Latte: Make the latte as instructed but let the milk mixture cool to room temperature before adding the chai spice. Fill a tall glass with ice, pour in ¼ cup chai spice, and mix together thoroughly.