Latteas

Chai Latte

TEA LATTES

Chai Latte

The Master Blender’s Chai blending philosophy is to use only high-quality fresh herbs and spices with strong, aromatic character and to carefully balance the competitive notes of cardamom against the mouth-numbing cloves and strong cinnamon. This tea’s natural digestive and carminative properties make it an ideal component for a rich, spicy after-dinner cocktail.

MOCHA CHAI
INDIAN
CHAIPPUCCINO
FESTIVE
EGGNOG CHAI
DECADENT
CHAI
NAUGHTY
CHAI
[[ recipeID=recipe-8kqh8460p, title=Chai Lattes ]]

Tea in Recipe

BLACK TEA

Tea in Recipe

Herbal Tea

n/a

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Luxury tea blender to Michelin chefs, five star hotels & tea lovers alike.

Established 1994

Chai Lattes

Steep using equal parts hot water and warm milk for a classic preparation. Or, try as a Chai tea latte – steep the tea in hot milk and add sugar. Alternatively, a tasty variation of this Chai blend is to serve with some condensed milk, thin slices of almond, and some saffron flowers. Adding some fragrant red rose petals and a spot of organic honey makes for a wonderfully cozy experience.

Servings:

Keywords: Chai, Latte, Beverage

  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins

Ingredients

Instructions

Ingredients

Mocha Chai

Indian Chaippuccino

Festive Eggnog Chai

Decadent Chai

Naughty Chai

Instructions

Mocha Chai

  1. Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
  2. Steep for 5-10 minutes (if you seek a stronger chai, simmer gently for 1 hour) – you can let the chai steep for hours – the longer, the stronger.
  3. Decant chai liquor and store in the fridge.
  4. Add 4 oz. of chai liquor and 4 oz. of whole milk in a stainless steel vessel.
  5. Add a drizzle of quality chocolate syrup and garnish with chocolate shavings (preferably dark or bittersweet chocolate).
  6. Float a whole star anise and chocolate shavings on the foam.
  7. Add a cinnamon stick and serve with brown rock sugar.

Indian Chaippuccino

  1. Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
  2. Steep for 5-10 minutes (if you seek a stronger chai, simmer gently for 1 hour) – you can let the chai steep for hours – the longer, the stronger.
  3. Decant chai liquor and store in the fridge.
  4. Add 4 oz. of chai liquor and 4 oz. of whole milk in a stainless steel vessel.
  5. Steam the milk and tea until frothy using an espresso steam wand.
  6. Serve in a cappuccino cup and float a whole star anise on the foam.
  7. Add a cinnamon stick and serve with brown rock sugar.

Festive Eggnog Chai

  1. Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
  2. Steep for 5-10 minutes (if you seek a stronger chai, simmer gently for 1 hour) – you can let the chai steep for hours – the longer, the stronger.
  3. Decant chai liquor and store in the fridge.
  4. Add 4 oz. of chai liquor and 4 oz. of eggnog in a stainless steel vessel.
  5. Steam the eggnog and tea until frothy using an espresso steam wand.
  6. Serve in a cappuccino cup and float a whole star anise on the foam.
  7. Add a cinnamon stick and serve with brown rock sugar.

Decadent Chai

  1. Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
  2. Steep for 5-10 minutes (if you seek a stronger chai, simmer gently for 1 hour) – you can let the chai steep for hours – the longer, the stronger.
  3. Decant chai liquor and store in the fridge.
  4. Add 4 oz. of chai liquor and 4 oz. of half-and-half in a stainless steel vessel.
  5. Steam the half-and-half and tea until frothy using an espresso steam wand.
  6. Garnish with whipped cream, star anise and cinnamon stick.

Naughty Chai

  1. Add 10 heaping tsp of TEALEAVES Masala Chai (or TEALEAVES Herbal Spiced Chai) in 1 quart of hot boiling water.
  2. Steep for 5-10 minutes (if you seek a stronger chai, simmer gently for 1 hour) – you can let the chai steep for hours – the longer, the stronger.
  3. Decant chai liquor and store in the fridge.
  4. Add 4 oz. of chai liquor and 4 oz. of whole milk in a stainless steel vessel.
  5. Steam the milk and tea until frothy using an espresso steam wand.
  6. Add a generous shot of rum.
  7. Sweeten with brown sugar.
  8. Garnish with a cinnamon stick and float a whole star anise on top.