A subtly sweet and deliciously spicy drink with the flavors of cinnamon, ginger and cloves, my Chai Tea Latte is so easy to make and can be made ahead!
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I have a couple of old slowcooker books that are no longer published and I love to refer to them because they have given me some of our most favorite meals! So when I was flipping through one of the books recently and came across a Chai Tea Latte recipe I knew I had to try it! If you’ve never had chai tea, it’s a blend black tea and spices. If you do an online search, you will find many recipes—many of which come from India—but they almost all include cinnamon, clove, cardamom and ginger (sometimes a couple of other spices too). I don’t remember when I first had chai tea but from the moment I tried it I loved it! I love the deep blend of spices with a hint of tea. Adding milk makes this drink reminiscent of hot chocolate–of course, with a different twist! I even made a Vanilla Chai Tea Cookie that remains one of my all time most pinned posts on Pinterest!
You won’t believe how easy this recipe is! It’s great because you can throw everything into a slowcooker, set it to “brew” for a couple of hours and then enjoy it all week long (or longer—see my tip below). What I especially love about it is that it’s a less indulgent sweet drink than flavored coffee. It’s so easy that I looked forward to my daily cup all week (and yep, I had more than one cup some of those days!)
I’ve modified this recipe a bit from the original to use some ingredients I had on hand and also reduced the original amount of sugar it called for. Since it makes two quarts, that may be too much for you, so it’s easy to freeze extras into cubes and pop out a few cubes at a time to heat up and enjoy (I used about 6-8 cubes for my cup but my cubes were on the smaller size so you’ll just need to adjust for your own trays and cup).
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Here’s the recipe:
Chai Tea Latte - Make Ahead!
- 8 cups water
- 8 bags black tea
- ½ cup granulated sugar this is reduced from original recipe but I found I could probably reduce it even more and it would still have a hint of sweetness without being too sweet
- 16 whole cloves
- 16 whole cardamom I bought mine from the bulk food spice section at Whole Foods so I only bought a little more than I needed but you can find it in jars, too, in the spice aisle of most grocery stores. Mine were already just the seeds and not in pods.
- 5 cinnamon sticks
- 1 teaspoon ground ginger
- TO SERVE ADD:
- 1 cup milk or use foamed milk for hot tea
- Combine all ingredients except milk in slow cooker. Cover and cook on HIGH 2 ½ hours.
- When done, strain mixture and discard solids. At this point tea may be stored and refrigerated up a week.
- Just before serving, stir in milk. I didn't really measure the milk—I just kind of experimented to find the ratio I liked which was about 2/3 tea mixture to 1/3 milk mixture.
- Serve warm or chilled and enjoy!
For an extra special coffee and teahouse treat, you can foam some milk to make it seem extra fancy but at a fraction of the cost! It’s really easy just using warmed milk and your blender. I used my Vitamix blender (which I splurged on a couple of years ago after my 20+ year old blender finally died) so I’m not sure how it would work in a regular blender (the Vitamix has an adjustable speed knob) but if you try it I’d love to know how it works out.
I made a video here to show you how easy it is to make foamed milk. Please pardon the amateurish videography—it’s only my second video ever and I’m still learning all the ins and outs of how to make it look fancy! And I probably should have put on more makeup but oh well! It’s not too bad and of course, it’s mainly about learning the technique of how to froth milk at home for your coffee and teas. Let me know what you think!
If you’re a coffee or tea lover, or just because I hope you’ll give this Chai Tea Latte a try!
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