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Gingerbread Chai Latte Recipe

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4 from 14 reviews

This Gingerbread Chai Latte is a cozy, spiced beverage perfect for warming up chilly days. Combining the rich flavors of gingerbread spices and black tea with creamy milk and a hint of molasses, this latte offers a delightful twist on traditional chai. Easy to prepare in under 10 minutes, it’s ideal for a comforting morning or afternoon pick-me-up.

Ingredients

Main Ingredients

  • 1 cup milk of choice
  • 1/2 tablespoon light molasses (or 1 tbsp dark brown sugar)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon gingerbread spice mix (or 1/8 tsp each ginger, cinnamon, cloves, allspice/nutmeg)
  • 1 teabag black tea (or 1 teaspoon loose leaf black tea)
  • 1/4 cup hot water
  • 1/4 cup milk of choice (for foam)

Instructions

  1. Heat Spiced Milk: In a saucepan, combine 1 cup of your chosen milk, 1/2 tablespoon light molasses, 1/2 teaspoon gingerbread spice mix, and 1/2 teaspoon vanilla extract. Heat the mixture using a milk frother or by whisking continually on the stove until it is hot but not boiling, ensuring the spices are well infused.
  2. Steep Tea: If heating milk on the stovetop, you can steep the black tea bag or loose tea leaves simultaneously during this process. Otherwise, prepare a concentrated black tea by steeping the tea bag in 1/4 cup hot water for 3 to 5 minutes to extract robust flavor.
  3. Froth Milk: Separately, whisk 1/4 cup of your chosen milk until it becomes light and foamy, ready to top your latte.
  4. Assemble Latte: Pour the heated spiced milk mixture into a mug. Top it with the frothed milk. Remove and squeeze out the tea bag or strain the loose tea leaves from the brewed black tea shot. Pour the black tea gently on top of the spiced milk and foam to complete your gingerbread chai latte.
  5. Garnish: Dust the finished latte lightly with a bit more gingerbread spice for an aromatic and appealing presentation.

Notes

  • Use milk of your choice such as dairy, almond, oat, or soy depending on dietary preference.
  • Adjust sweetness by using either light molasses or dark brown sugar according to taste.
  • For a stronger tea flavor, steep the tea bag longer or use loose leaf tea.
  • Gingerbread spice mix can be bought pre-made or mixed fresh with ground ginger, cinnamon, cloves, and allspice or nutmeg.
  • Do not boil the milk to avoid curdling; keep it just hot enough to release flavors.
  • This recipe makes one serving; scale up for multiple servings as needed.

Find it online: https://dishcooks.com/gingerbread-chai-latte-recipe/