Rainy days call for comfy naps and a cup of chai latte.
After several days of sunny and humid weather, we finally got to enjoy some summer thunderstorms and fresh air.
Having rained all week-end, I sat outside on the balcony enjoying a cup of my home-made chai latte. I would love to drink some pumpkin spice latte but I will just leave it for when the leaves start to fall and the weather gets chillier.
Long story short, the result of this recipe was a creamy cup of black tea fragrant with cinnamon and a hint of ginger. Needless to day that while I was preparing my cuppa, the entire kitchen was smelling delicious!
Here are the few steps I followed:
Toast the spices
I placed the cinnamon and cardamom in a saucepan over medium heat until fragrant.
Brew the tea
To the same saucepan, I added some pieces of fresh ginger and some water. As soon as I brough to simmer, I removed from heat and added the loose tea I got from India.
Sweeten the tea
I then sweetened the tea with a pinch of brown sugar and a large spoon of honey.
Strain the tea
I strained the tea into a teapot.
Froth the milk
Having used whole milk, I merely shook it in a jar in order to froth it. An immersion blender will work just fine for non-dairy milk. I heated the milk in a small saucepan straight after.
I poured 3/4 of tea base into my mug, adding 1/2 cup of warmed milk and stirred to combine. For the glutton, you can top with a spoonful of whipped cream and a dash of cinnamon.