Semi-Decaf Chai Tea Latte

img_3546Updated: The original spice mix became too bitter in the fridge. I now make this chai with a mellow pumpkin pie spice blend from Penzeys.

Cook’s notes: I wanted to make a batch of chai latte with ground cinnamon and black tea. This copycat recipe just needed a few tweaks. It’s delicious and quite fragrant with spices. Adding 2 Tablespoons real pumpkin purée to a warm cupful is delicious.

Makes 4 servings (12 oz. each)

 

  • 3 cups water
  • 1/2 cup maple syrup (preferred) or honey
  • 6 black tea bags: 2 black tea bags with full caffeine (PG Tips) and 4 decaf black tea bags
  • 1 Tablespoon pumpkin pie spice (a blend of China cinnamon, allspice, nutmeg, ginger, mace and cloves)
  • 3 cups unsweetened almond milk

Combine the water and the honey in a medium pot and heat until boiling.

Add the spices and the tea bags and reboil.

After the mixture boils again, take the pot off the heat. Add the almond milk, and cover the pot with a lid. Let the mixture sit for at least three to five minutes. Remove the tea bags.

Stir well. Strain the tea latte into a pitcher.

Serve immediately if you like it hot. For an iced chai latte, store the mixture covered in the refrigerator, and serve chilled over ice.

Source: Adapted from Copycat Recipe Guide (changed the order of operations) and adjusted the ingredient list.

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