Why I love it: This chai latte dry spice mix takes only a few minutes to make and doesn’t require any grinding of spices. Because all ingredients are dried the mix can be kept in a jar in the cabinet and is ready for use with a simple tea strainer anytime.
I love a good chai latte. In fact, I never even sit down at my desk in the morning any more without one in my hand; the drink gives me comfort and makes me feel ready to face the day. In case you’re not familiar with it, what we call chai latte here in the U.S. is a hot, slightly sweet drink that consists of milk and black tea flavored with a combination of spices (I use cardamom, clove, black peppercorns, ginger and cinnamon).
It’s very simple to make fresh at home and there are actually a number of different ways to do it. You can make an “instant” version – a powder of ground spices, dried milk and sugar that you stir into hot water or milk. Alternatively you can make a chai concentrate by infusing brewed tea with your mix of spices and keep that in the fridge until you’re ready to use it and then just heat it with milk.
What I do is this: I buy all my chai spices dried (but not powdered), add loose black tea to them and keep that mix in a jar in the cabinet. It keeps for a long time and when I’m ready for a chai latte I steam milk and submerge the spice/tea mix in a tea strainer in it. (If you don’t have a steamer you can certainly heat the milk in the microwave or on the stove top but I personally like the taste of steamed milk in this drink). To sweeten I use honey, it complements the warm flavors wonderfully.
- Add all spices to a mortar and crush very lightly with a pestle.
- Mix the crushed spices with the tea.
- Store the mix in an airtight container.
- To make a chai latte, add about 1 tablespoon of the mix to a tea strainer, then steam* 6 ounces of milk, drop the tea strainer into it and let it steep.
- Sweeten to taste with honey.
Food Photography and Styling: While delicious, this drink is a bit on the boring side as far as looks go. Its only interesting feature is the foam surface and to make that surface look nice and sparkly I lit the drink from the back. I didn’t hold my steam wand perfectly in the milk as I steamed it and that’s how I ended up with these huge bubbles you can see. But the thing is, I thought they added character so I was actually quite happy with them (even though I know a professional barista would probably scoff at them). Since the drink is brownish in color I picked a dark blue surface and dish for contrast and since the recipe is not just for the drink but also for the spice/tea mix I photographed it separately in a tea strainer to properly show the reader what it looks like.
For info on what type of camera and lighting equipment I used head on over to my FAQ page.