Chai-Spiced Almond Milk Latte

A hot coffee drink made by heating almond milk with chai spices, pulling espresso, then combining both and topping with foam. The spices are infused directly into the milk for a balanced chai profile rather than a separate syrup.

By Julienne

Cook time: 7 minutes

Servings: 2

Ingredients

• 60 ml water for the spiced infusion
• 4 g black tea loose leaf or from 2 tea bags
• 1.5 g ground cinnamon
• 0.5 g ground ginger
• 0.5 g ground cardamom
• 0.2 g ground cloves
• 0.1 g ground black pepper
• 500 ml unsweetened almond milk for heating and steaming
• 20 ml honey or maple syrup if preferred
• 2 ml vanilla extract
• 0.5 g fine salt
• 80 ml almond milk foam reserved from the heated almond milk
• 60 ml espresso freshly brewed

Instructions

1. In a small saucepan, combine 60 ml water, 4 g black tea, 1.5 g ground cinnamon, 0.5 g ground ginger, 0.5 g ground cardamom, 0.2 g ground cloves, and 0.1 g ground black pepper. Bring just to a simmer over medium heat, then reduce to low and steep for 3 minutes. The liquid is fragrant and deeply spiced, but not boiling hard.
2. Add 500 ml almond milk, 20 ml honey, and, if using, 2 ml vanilla extract plus 0.5 g salt. Heat gently until steaming, whisking once or twice to dissolve the honey; do not let it boil. Steam rises and the mixture is hot and smooth, around 65–75°C.
3. Strain the chai milk into a mug or small pitcher, pressing the tea solids lightly to extract flavor. Reserve about 80 ml of the hot milk and whisk or froth it until foamy. The chai milk is smooth and the reserved portion forms visible foam.
4. Pull 60 ml espresso and divide it between 2 mugs. Pour the hot chai milk over the espresso, then spoon the foam on top. Each mug is topped with a thin layer of foam and the drink is served immediately.