Gingerbread Chai Latte
Warm chai brewed with fresh ginger, frothy milk mixed with gingerbread spice, and a topping of whipped cream and crushed gingerbread cookies for that little crunch on a cozy autumn day. Forget waiting in line at a café — this Gingerbread Chai Latte takes just 15 minutes from kitchen to cup.
Ingredients
Ginger Tea
- 2 tea bags Black Tea 10 grams of loose Black Tea
- 300 ml Water
- 4 slices Ginger bruised slightly
- 220 ml Milk
- 20 ml Heavy Cream
- Sugar add according to preference
Gingerbread Spice Blend
- 3 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ½ tsp Ground Cloves
- ½ tsp Ground Allspice
Toppings
- Whipped Cream
- Gingerbread Cookie roughly crushed
- Caramel
Instructions
- Begin by crushing some gingerbread cookies. Place the cookies in a small ziplock bag, seal it, and using a rolling pin, crush them (it doesn’t have to be too fine, some big chunks add a rustic charm and a nice crunch!).
- In a milk pan, add water and the ginger slices, and allow the water to come to a rolling boil on medium-high heat. Slightly turn the heat down, add the tea bags or loose tea, and let it simmer for 5 minutes.Personally, I would recommend brewing the tea with fresh ginger this way because the tea is more robust and the fresh ginger gives a nice warmth and kick. But there is another way that you can opt for. You can even swap the tea for coffee using this method. If using espresso, just add ¼ teaspoon of ginger powder to it and mix before adding the milk. If using instant coffee or tea, add hot water to the instant coffee or tea (let the tea brew for 5 minutes before removing the tea bags or loose tea), then add ¼ teaspoon of ginger powder and mix.
- Next, prep the milk. There are two ways to warm and froth the milk.Option 1 (using a handheld milk frother): In a milk pan, add the milk, heavy cream and gingerbread spice blend, whisk it continuously and let it heat until it’s almost boiling but not quite there yet (you’ll see steam and lots of little bubbles forming around the edges) on medium heat. Remove from the heat, tilt the pan, and use a handheld milk frother to froth the milk.Option 2 (using a milk frother from a coffee machine or automatic frother): Add the milk, heavy cream and gingerbread spice blend to the frother, whisk it and froth the milk.
- Then, remove the brewing ginger tea from the heat and remove the tea bags (if using tea bags). Place a strainer over the serving cups and pour the ginger tea equally into two cups. Add sugar at this point if preferred, and stir.
- Pour the milk equally into both cups. Then add some whipped cream and crushed gingerbread cookies and serve. You can even drizzle some caramel on top, yummmm!