An aromatic Chai Latte is the perfect way to warm up on cold winter days. Add a splash of Amarula Vanilla Spice to turn your Chai Latte into an indulgent grown up treat.
You will also love my Amarula Tiramisu Cake!
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In Collaboration with Amarula
Chai tea latte (which translates as tea tea latte!) has become a phenomenon thanks to Starbucks and other coffee chains… but you would be much better off making it at home!
This aromatic warming tea drink is like a comfy blanket giving you a big hug – perfect way to warm up on chilly nights, am I right?
A splash of my fave creamy liqueur, Amarula Vanilla Spice, will add extra yumminess – maybe the perfect warm drink for Halloween/ Bonfire Night? I know I need a pick me up right about then 🙂
WHAT’S A CHAI LATTE?
Masala Chai means “Spiced Tea” and it’s a drink that originated in India where it is made with a mix of herbs and spices, black tea and milk.
Chai Latte is the Westernised version of this milky tea drink, frequently made using a tea concentrate and a LOT of sugar. Let’s just say the coffee chain versions of this drink leave a lot to be desired!
CHAI LATTE INGREDIENTS
Making your own chai at home puts you in charge of the ingredients – you can ditch the weird additives and preservatives and control the level of spice and sweetness. Feel free to freestyle on your spices to achieve the chai mix you are happy with.
I like to add a splash of Amarula Vanilla Spice which works so well with the spices as a special treat! Since Amarula is so creamy you will want to cut down on the milk in your latte.
YOU WILL NEED
- Black peppercorns
- Green cardamom pods
- Cinnamon sticks
- Whole cloves
- Fresh ginger (grated)
- Star anise (optional)
- Black tea – either loose tea or teabags
- Sugar, honey, maple syrup or sweetener (to taste)
- Amarula Vanilla Spice (available on Amazon and Drinks Supermarket)
- Your choice of steamed milk
HOW TO MAKE CHAI LATTE
Start by toasting your spices in a saucepan over medium heat until their wonderful aroma is released – about 4-5 minutes. Watch they don’t burn!
Add the grated ginger and freshly boiled water (ideally filtered water) and simmer gently for five minutes.
Take the pan off the heat, add loose leaf black tea or tea bags, cover the saucepan and leave them to steep for five minutes. Remember your chai base needs to be extra strong to shine through the added milk!
Strain the chai into a teapot or jug for easy pouring (discard the tea and spices). You can keep the cooled chai in the fridge for 3-4 days and reheat when you want to serve.
Add your choice of sweetener (I used maple syrup) and stir to dissolve in the hot tea. You can use sugar, sweetener or honey if you prefer, always adjusting for your level of sweet tooth!
Meanwhile heat your milk until almost scalding. Steam your milk using an electric milk frother, an immersion blender or a pitcher milk frother.
Pour tea into mugs or glasses, filling about ¾ of the way. Add a splash of Amarula Vanilla Spice (ideally warmed up slightly so your chai latte stays hot).
Top with a little more milk (if needed) and spoon some of the milk foam over the chai. Serve with a cinnamon stick and a grating of nutmeg or sprinkling of cinnamon.
CHAI LATTE TIPS AND FAQS
- Does chai latte have caffeine in it? Black tea contains some caffeine so yes, your chai latte is contains caffeine, though you can use decaffeinated tea bags if you prefer.
- Dirty Chai: this variation contains a shot of espresso!
- Iced Chai Latte: You can chill the chai and make an iced latte if you prefer, using ice and cold steamed milk or evaporated milk.
Amarula Chai Latte
- 2 cinnamon sticks
- 2 tsp black peppercorns
- 6 green cardamom pods , cracked
- 2 tsp whole cloves
- 2 tsp fresh ginger grated
- 3-4 black tea bags (or loose leaf black tea)
- 720 ml (3 cups) filtered water
- 4 tbsp maple syrup , honey, sugar or sweetener, to taste
- 240 ml (1 cup) steamed milk
- 4 shots of Amarula Vanilla Spice or to taste
- Cinnamon sticks
- grated nutmeg or sprinkle of cinnamon
- Start by toasting your spices in a saucepan until their wonderful aroma is released.
- Add the grated ginger and water (ideally filtered water) and simmer gently for five minutes.
- Take the saucepan off the heat. Add the tea leaves or tea bags, cover the saucepan and leave the tea to steep for five minutes.
- Add your choice of sweetener (I used maple syrup) and stir to dissolve in the hot tea.
- Strain the chai into a teapot or jug for easy pouring (discarding the tea and spices). Either use straight away or cool and store in the fridge to use within 2-3 days.
- Meanwhile heat your milk until almost scalding. Steam your milk using a milk frother or an immersion blender or your coffee machine frother if you have one.
- Divide the hot tea into mugs or glasses, filling about ¾ of the way. Add a splash of Amarula Vanilla Spice.
- Top with a little more milk and spoon some of the milk foam over the chai. Serve with a cinnamon stick and a grating of nutmeg or sprinkling of cinnamon.
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