Hey there! Unusual quick Monday post from me!
Super smooth, warm, spicy chai latte, made with delicious cashew milk. Creamy, sweet and aromatic, perfect drink for looong wintry nights and even better for rainy days (ahhhh, the perks of living in the UK…).
So this beverage is my latest obsession. I know that chai lattes are nothing new, however, only recently I’ve discovered the joy of making my own. It’s so simple, and pretty much effortless. Also, there is a little secret to today’s post…
I’ve upgraded my camera, and been reading couple of new books on food photography. And I couldn’t be happier with the results from both! I feel like I’ve discovered the whole new world. Because I wanted to put all the knowledge into practice- today’s post was born. Playing with new camera and trying some new photo-shooting techniques turned out to be so much fun, that I wish I’ve had at least 48 hours in a day… 😉
Personally, I’m not a massive fan of black tea, but used in spicy chai latte- completely different story! Fabulously aromatic and fragrant, with creamy texture and a generous topping made with fluffy froth (and no need for fancy milk frother here!). Heaven!
Because I find cashew milk to be the creamiest, I would recommend using it for the purpose of this recipe. However, other dairy- free milk will also serve the purpose, and will not compromise the flavors.
Since January is well known for being the longest, most painful and miserable month, this spicy chai latte will definitely make it more bearable. So go on, grab yourself a cuppa and forget about the world just for a moment… Just be careful, as this cuppa can quickly become your addiction 🙂
Have a great week ahead & talk soon!
- 500 ml cashew milk
- 5 whole cardamom pods
- 3 whole black peppercorns
- 4 cloves whole
- 1 whole cinnamon stick
- 1 vanilla pod halved and seeds scraped out
- 2-3 cm piece of fresh ginger
- 2 tbsp maple syrup
- 2 teabags black tea
Pour 400ml cashew milk into medium saucepan.
Add vanilla, ginger and all the spices. Simmer on a low heat for about 10- 15 minutes, until warm and fragrant, but do not boil. Add maple syrup and teabags and simmer for another 2-4 minutes.
Using fine sieve, sieve and pour the chai mixture into serving glasses.
In a separate, small saucepan, bring the rest of the milk to boil. Using the balloon whisk, whisk the milk until you have fluffy froth. Top the chai with milk froth. Sprinkle with cinnamon or chocolate.
Tried one of my recipes? I would LOVE to hear about it! Leave the comment below or tag me in your creations on social media #anna_banana_co