Vanilla Chai Latte

Ingredients

• Cinnamon

  Spices, ground

  ³⁄₁₆ tbsp or 1g

• Ginger

  Spices, ground

  ⅛ tbsp or 0.6g

• Cardamom

  Spices

  ¹⁄₁₆ tbsp, ground or 0.3g

• Pepper

  Spices, black

  0.03 tsp or 0.06g

• Nutmeg

  Spices, ground

  0.03 tsp or 0.06g

• Cloves

  Spices, ground

  0.03 tsp or 0.06g

• Water

  Plain, clean water

  1 cup or 237g

• Black Tea

  Lipton

  1 tea bag or 3g

• Almond Breeze Almondmilk, Vanilla Unsweetened

  Vanilla, Unsweetened, Blue Diamond Almond Breeze

  ½ cup or 50g

• Vanilla extract

  1 tsp or 4g

• Sugar Free Maple Flavor Low Calorie Syrup

  Maple Grove Farms

  1 tbsp or 50g

Directions

1. In a small saucepan over medium high heat, whisk together chai spices, water and tea bag and bring to a boil. Once boiling, remove it from the heat and allow it to rest for 1 minute. Then strain through a fine mesh strainer** into one or two mugs (one for a large latte and two for small).
2. Rinse the saucepan. Add the milk, vanilla, and maple syrup. Heat the milk to 150 degrees Fahrenheit (measure using a thermometer): this is hot with some small bubbles forming around the outside, but not simmering. The exact temperature is helpful for getting the perfect foam (if you don’t have a thermometer you can approximate).
3. Use hand frother, whisk, or French press to foam the milk. (The French press is a favorite method: Add the scalding milk to the French press and pump vigorously until frothy, about 100 times for 2% milk or approximately 1 minute; use 50 times for whole milk.) Rest the foam for about 30 seconds, which allows it to set. Go to How to Froth Milk if it’s your first time frothing.
4. Pour the milk and foam evenly between the mugs (or into 1 mug). Sprinkle with additional chai spices and serve.
5. Note: 1 tsp of the chai spice mixture if made in a big batch before.