Steeping chai tea directly in milk creates a richer, creamier beverage. Here's how to do it:
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Prepare the Chai: In a saucepan, add 2-3 teaspoons of your preferred chai tea blend (like T2 Chai) per 250 ml / 8.4 fl oz of milk.
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Toast the Spices (Optional but Recommended): Gently toast the chai spices in the saucepan over low heat for about 30 seconds, stirring constantly. This step awakens the spices and enhances the flavor.
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Add the Milk: Pour your milk of choice (dairy or non-dairy) into the saucepan. If you prefer a less rich chai, you can use a mix of milk and water (e.g., half milk, half water).
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Simmer Gently: Bring the milk and chai mixture to a gentle simmer over low heat. Avoid boiling, as this can scald the milk.
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Steep: Simmer the mixture for 3-5 minutes, allowing the chai spices to infuse into the milk. Stir occasionally to prevent sticking.
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Strain and Serve: Remove the saucepan from the heat. Strain the chai tea through a fine-mesh sieve into your cup to remove the tea leaves and spices. Sweeten with honey, sugar, or another sweetener if desired.
Tips for the Best Chai Latte:
- Experiment with milk: Different types of milk (whole milk, oat milk, almond milk) will impart different flavors and textures.
- Adjust spices: Feel free to add extra spices like cinnamon, cardamom, or ginger to tailor the flavor to your preference.
- Consider using a tea bag: if you prefer, you can steep a chai tea bag in hot milk as well for a quicker preparation.
- Froth the Milk: For a cafe-style chai latte, froth some extra milk and pour it on top of your brewed chai.
