Recently I managed to mostly give up coffee. There’s the occasional cup, but for the most part I am a tea drinker now. I never, ever thought I would say that. But tea, with its variety of delicious flavors won me over, bit by bit. One of my favorites is a chai tea latte. I was introduced to this hug in a mug by a family I used to tutor for. They immigrated here from just outside of India and needed help as their daughter adjusted to school in Canada. Every tutoring session was accompanied by a cup of chai, and afterwards a meal with the family. I am sad that at the time, I was not quite as into cooking as I was then (although that experience is definitely responsible for my love of ethnic foods!), and so never asked for the recipe, or traded lessons for lessons.
Since then, I’ve been on a search for how to replicate the complex flavors. You see, ever chai tea recipe is a little different. How its made varies from province to province, and the blend of spices is unique to the person who makes it. But there are some basics, and what we have here is just that. A basic chai tea recipe. And what’s more, a recipe that can be made in advance so hurried mornings are no longer an obstacle to the latte!
To Make the Latte:
1 C Whole Milk (I personally use a mix of skim and fat free half and half when I’m watching calories)
1/2 C Chai Syrup
Heat the milk until piping hot. Use a frother (I love my Bodum Schiuma) or immersion blender to whip it up to latte-like frothiness.
Add the syrup and top with a sprinkle of cinnamon.