Gingerbread Chai Latte Recipe
why make this recipe
Gingerbread Chai Latte is a warm and spicy drink that blends the rich flavors of gingerbread with the soothing qualities of chai. This comforting beverage is perfect for chilly days, bringing a cozy feel to any moment. Whether you’re looking to impress guests or treat yourself, this recipe is an easy way to enjoy a café-style drink at home with simple ingredients.
how to make Gingerbread Chai Latte
Ingredients:
- 2 cups water
- 2 black tea bags
- 1 cinnamon stick
- 4 whole cloves
- 3 green cardamom pods
- 1 inch fresh ginger, sliced
- 1.5 cups milk
- 1 tbsp molasses
- 1 tbsp brown sugar
- 0.5 tsp ground ginger
- 0.25 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 1 tsp vanilla extract
- Whipped cream (for topping)
- Ground cinnamon or nutmeg (for dusting)
- Cinnamon stick (for garnish)
Directions:
- In a medium saucepan, add the water, cinnamon stick, cloves, cardamom pods, and fresh ginger slices. Bring the mixture to a gentle boil. Reduce the heat and let it simmer for 5 minutes to allow the spices to infuse fully.
- Turn off the heat and add the black tea bags to the saucepan. Let the tea steep for 3–4 minutes. Remove the tea bags carefully to avoid bitterness.
- Stir in the molasses, brown sugar, ground ginger, ground cinnamon, nutmeg, and vanilla extract. Mix well until everything is completely dissolved and combined.
- Pour in the milk and gently heat the mixture over low heat until it reaches about 65–70°C (not boiling). Stir continuously to prevent the milk from scorching and ensure a smooth texture.
- Strain the latte through a fine mesh sieve into mugs to remove whole spices and ginger slices. Serve hot, topped with whipped cream and a light dusting of cinnamon if desired.
how to serve Gingerbread Chai Latte
Serve the Gingerbread Chai Latte hot in your favorite mugs. Top it with a generous dollop of whipped cream and a sprinkle of ground cinnamon or nutmeg. For an extra touch, you can add a cinnamon stick for garnish. This drink pairs well with cookies or pastries for a delightful treat.
how to store Gingerbread Chai Latte
If you have any leftover Gingerbread Chai Latte, you can store it in the refrigerator in an airtight container for up to two days. To reheat, warm it gently on the stove over low heat or in the microwave until it’s hot but not boiling.
tips to make Gingerbread Chai Latte
- For a stronger flavor, let the tea steep a little longer, but be careful not to let it become bitter.
- Adjust the sweetness to your taste by adding more or less brown sugar and molasses.
- Use dairy-free milk alternatives like almond or oat milk for a vegan option.
- Feel free to experiment with other spices like star anise or nutmeg to customize the flavor.
variation
You can easily make an iced version of this Gingerbread Chai Latte. Simply let the drink cool down after making it, then pour it over ice. You can also blend in some ice for a frothy treat.
FAQs
Can I use any type of tea for this recipe?
Yes, you can use other types of tea, but black tea is preferred for its strong flavor that complements the spices.
Is it possible to make this recipe dairy-free?
Absolutely! You can substitute the milk with any non-dairy milk, such as almond, soy, or oat milk.
How spicy is the Gingerbread Chai Latte?
The spice level can be adjusted according to your personal preference. If you prefer a milder flavor, reduce the amount of ginger and spices.
Gingerbread Chai Latte
Ingredients
Method
- In a medium saucepan, add the water, cinnamon stick, cloves, cardamom pods, and fresh ginger slices. Bring the mixture to a gentle boil. Reduce the heat and let it simmer for 5 minutes to allow the spices to infuse fully.
- Turn off the heat and add the black tea bags to the saucepan. Let the tea steep for 3–4 minutes. Remove the tea bags carefully to avoid bitterness.
- Stir in the molasses, brown sugar, ground ginger, ground cinnamon, nutmeg, and vanilla extract. Mix well until everything is completely dissolved and combined.
- Pour in the milk and gently heat the mixture over low heat until it reaches about 65–70°C (not boiling). Stir continuously to prevent the milk from scorching and ensure a smooth texture.
- Strain the latte through a fine mesh sieve into mugs to remove whole spices and ginger slices.
- Serve hot, topped with whipped cream and a light dusting of cinnamon if desired.