Amarula Chai Latte

Servings :

Total Time:

4 people

20 minutes


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

Step 1

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!

Step 2

Add the grated ginger and freshly boiled water (ideally filtered water) and simmer gently for five minutes.

Step 3

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!

Step 4

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.

Step 5

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!

Step 6

Meanwhile heat your milk until almost scalding. Steam your milk using an electric milk frother, an immersion blender or a pitcher milk frother.

Step 7

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).

Step 8

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.

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