“Grande 3-pump-chai Soy No-Water No-Foam Chai Latte please”
That was me at Starbucks before I got ill. I know, I was really specific about how I want my drinks… I used to work for them and I knew how I want my coffee/drinks made.
In my last post I mentioned that cancer may possibly be fed on sugar and I’m avoiding white sugar altogether just to play safe. That means I can no longer get a chai latte from Starbucks as they make their Chai syrups and is heavily sweetened with I-don’t-know-what.
I’ve had cravings for chai lattes for a while now, and I’ve decided to make my own. With the extremely limited spices in my cupboard and my research on the internet, I’ve decided that I could make my own chai latte that I know what is in it and drink comfortably at home. It was quite good I must say!
Servings – 1 cup
Prep time – 10 minutes
- 150 ml water
- 1 cup of unsweetened Soy Milk – replace with your favourite milk or milk substitute
- 1 Cinnamon Stick
- 4 Cloves
- 2 Black Peppercorn
- 1 English Breakfast tea bag
- 1 Earl Grey tea bag
- 1.5 Teaspoon of raw sweetener (such as honey, I used Demerara sugar)
Grab a small saucepan/milk pan and pour in the small amounts of water, put all your spices in the water and turn on the heat until the water boils, continue simmering the spices, until the cinnamon stick starts to break open, around 5 minutes. Add the tea bags into the water, let it steep in the spiced water and continue to simmer for another 2 minutes.
Add your milk to the spiced tea and immediately it becomes a luscious looking tea. Let the milk heat, but do not let it boil, to approximately 65 degrees celcius/150 fahrenheit. Serve immediately. You may wish to strain the spices out or your tea if the tea bag breaks or if you’re using lose leaf. Add your sweetener.
It’s such soothing drink for a cold day. Plus, if you make your own you save some money!
Variations – try adding cardamom, ginger, staranise, vanilla pods into it and let me know how it goes! I’ll try that out as I extend my spice collection!