I LOVE a good Chai Tea Latte. What I don't enjoy is paying FOUR BUCKS for it at my favorite coffee house, like the Starbucks gingerbread latte!
I recently acquired an absolutely glorious gingerbread chai tea from California Tea House. Here's my own recipe for turning the Gingerbread Chai into a gingerbread latte.The same recipe works hot in an insulated travel cup: just skip the ice.
FOUR-BUCKS CHAI TEA LATTE:
loose gingerbread chai tea (2 generous tablespoons steeped in a pot of water)
2 tablespoons half and half
1/4 cup honey
drop of vanilla
ice if you're serving cold
a dollop of whipped cream if you're serving hot
grated cinnamon or nutmeg for topping
1. Steep the tea.
2. In a small saucepan on low heat, combine half and half, honey, and vanilla.
3. Gently stir in the tea. The chai should be a light shade of brown. If you want it hot, serve now with a dollop of whipped cream and grated cinnamon.
4. Cool mixture and refrigerate.
5. Serve over ice or in an ice-filled travel cup.