Ingredients

Chai Tea
• 2 cups water
• 2 bags of our English Breakfast tea
• 2 whole cloves
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon cardamom
• ½ teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 2 tablespoons pure maple syrup
Latte
• ½ cup chai tea (recipe above)
• ¾ cup whole milk
• 1 tablespoon pure maple syrup
• 1 pinch of ground cinnamon

Instructions

1. Chai Tea: In a medium-sized saucepan, bring the water and spices to a boil being sure to whisk the spices in the water. Once it reaches boiling point, turn off the heat and allow the spices to steep in the water for 5 minutes.
2. After the five minutes, turn the heat back on and add the black tea bags and the maple syrup. Return to a slight boil and then immediately turn off the heat again. Allow the tea bags to steep in the water and spices for 5 minutes.
3. Then, remove the tea bags and strain the water through a mesh sieve. Reserve ½ of the chai tea for the latte and store the rest in the fridge for up to two weeks.
4. Latte: In a medium-sized saucepan, bring the milk, maple syrup and cinnamon to a slight boil—be sure to stir often. Once the sides of the milk mixture start to boil, remove the pan from the heat.
5. Using an immersion blender, blend the heated milk until it’s frothy.
6. Pour ½ cup of chai tea in a mug and slowly add the frothy milk.
7. Sprinkle the top with an extra pinch of cinnamon and enjoy.