- Food: Almond Milk Chai Latte
- Writer: Lizzie Green
- Content-Type: Food Blog
This grab-and-go chai latte with almond milk is made with cinnamon, star anise, and cardamom, all of which can be found in your spice cabinet.
For years, my “breakfast” consisted of a double-tall soy latte at 110 degrees, which I would pick up on my way to work. (I was one of those coffee-orderers, too.)
I’ve replaced my beverage breakfast with a real one, my pricey coffee with tea, and my soy milk with almond milk these days.
Despite the fact that I now work from home, I still enjoy getting a head start in the morning. That’s why I’m so pleased about this recipe:
it’s SO easy and uses stuff from my spice cabinet, making me wonder how I ever got into the $5-a-day coffee habit in the first place.
If you’ve been following my blog for a while, you already know that Almond Breeze is my favorite almond milk. (We’d been drinking it for years before we started photographing it.)
This year, we’re collaborating on a series of “Grab & Go” posts with them. I know a lot of you are always seeking new meals to take to work, so each month we’ll highlight a quick and easy recipe for those of you who are always on the go.
Obviously, you could just buy chai tea in a package, but I believe that using real spices gives it a unique flavor. Plus, you may personalize your drink by using your favorite ingredients.
Cinnamon, star anise, cardamom, and a knob of fresh ginger were utilized in this recipe. (I didn’t want to strain it, so I used spices that were a little bigger.)
Allow it to steep with a plain black tea packet and hot almond milk, and you’ve got yourself a simple yet elegant desk drink.
Chai Latte with Almond Milk
|Preparation time: 2 minutes
Time to cook: 10 minutes
12 minutes total
- 1 black tea bag
- 2 whole star anise pods
- 2 cinnamon sticks
- 4 dried cardamom pods
- 11oz. container of Orignal Almond Breeze
- optional: ½ inch knob of fresh ginger
- optional: sweetener (maple, honey, stevia, etc) to taste
- In a mug, combine 1 black tea bag and a few whole spices.
- Heat the almond milk in a separate mug in the microwave for 1-2 minutes. In a spiced tea mug, pour hot almond milk and soak for 5 minutes.
- Remove the tea bag and continue to steep the spices for another 5 minutes. (The more you steep them, the more flavorful your drink will be.) If desired, adjust the sweetness using a sweetener. Remove the spices using a spoon (or just drink around them).
- If you’re steeping and filtering your tea, whole peppercorns are a great addition. Skip these if you don’t want to strain anything.
- If you’re a vegan, leave out the honey.