It’s not quite fall weather here in the south…but I figured if I start posting fall recipes maybe the weather will take a hint? I’m over this heat, and I bet you are too.
In preparation for cooler weather, here is a recipe that will carry you through the fall season. You can make this in less than ten minutes, and it will last you a while (depending on how critical your chai obsession is…).
Have you ever used cardamom in a recipe before? It has a very unique flavor. It’s almost floral to me, and definitely reminds me of tea. It is expensive, and if it isn’t something you will use frequently then it might be worth it to skip that ingredient in this recipe. It will still taste delicious!
It takes just a few minutes to prepare this latte as well, and you can make it with non-dairy milk or cow’s milk, depending on your preference. I found that it tasted best when prepared with hot cow’s milk.
Homemade Chai Latte Mix
Equipment
- Blender or food processor
- Measuring cups & spoons
- Mason jar or airtight container
Ingredients
Chai Latte Mix
- 1 ½ cups decaffeinated black tea powder
- 1 ½ cups raw cane sugar I used demerara sugar, but you can use regular sugar as well
- 1 tbsp ground cinnamon
- ½ tsp ground cardamom optional
- ½ tsp ground ginger
- 1 tsp ground allspice
- ½ tsp ground cloves
- 1 tsp ground nutmeg
- 1 cup dry non-dairy vanilla creamer I recommend Native Forest Coconut Milk Powder!
For the Latte
- 2 tbsp Chai Latte Mix
- 6-8 oz hot almond milk, coconut milk, or other milk of choice you can also mix it with water!
Instructions
Chai Latte Mix
- Combine all ingredients in a blender.
- Blend on high speed until ingredients are mixed well and ground into a fine powder.
- Transfer mixture to a mason jar or other airtight container and store for up to 3 months at room temperature.
For the Latte
- Add 2 tbsp of Chai Latte Mix to hot milk or water and stir well to combine. Enjoy!
