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Creamy Cashew Masala Chai Latte
2 to 3
Sweetened with a dash of maple syrup or honey, this fragrant and warming hug in a mug is perfect on a cold fall morning―or any time of day. Top with a sprinkle of cinnamon, slip in an extra slice of ginger, or add more black pepper for a spicier chai. This dairy-free aromatic coffee-shop favourite is simple to make and easily customized any way you like it!
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Ingredients
- 3 1/2 inch (9 cm) cinnamon stick, broken in 3
- 4 cardamom pods
- 3 black peppercorns
- 1 clove
- 1 star anise
- 1 1/4 cup (310 mL) filtered water
- 1 inch (2.5 cm) gingerroot, peeled and sliced
- 2 Darjeeling tea bags, or any black tea
- 1 cup (250 mL) unsweetened cashew milk
- Dash of maple syrup or honey, to taste
Directions
01
With mortar and pestle, lightly crush cinnamon, cardamom pods, black peppercorns, clove, and star anise. If you don’t have a mortar and pestle, crush spices with a rolling pin between 2 pieces of parchment paper.
02
In small saucepan, bring water to a boil on medium to high heat. Add crushed spices and ginger and let water boil for 2 minutes. Add teabags and remove saucepan from heat. Let chai steep for 2 minutes.
03
While tea is steeping, use espresso machine steam wand or stovetop steamer to steam cashew milk until hot and frothy. With fine-mesh strainer, divide chai among 2 or 3 mugs. Top each mug of chai with hot frothed cashew milk. Sweeten latte, to taste, with dash of maple syrup or honey, and enjoy!
