This Gingerbread Chai Latte brings back memories of warm gingerbread cookies and the smells of gingerbread houses at Christmas. It is delicious, healthy, and easy to make at home. I love having one as a pick-me-up in the afternoon or to warm up on a cold day. It is also a special touch for Christmas breakfast.
The Gingerbread Chai is our own custom blend made with a combination of black tea, green tea, decaf rooibos, and ginger turmeric herbal tea so it has lots of spice, health benefits, and is half caff for a little energy boost, but not too much.
- Gingerbread Chai Tea
- Filtered Water or Spring Water
- Milk of Choice (Oat milk is the frothiest dairy alternative)
- Sweetener of Choice
- Bring your water to a full boil.
- Measure your loose leaf tea and put it in your infuser. For lattes we use a concentrated amount of tea: 1.5-2tsp./8oz. For a standard 14-16 oz. mug I use 3 tsp of tea.
- Heat up your milk on medium heat for @ 5 minutes or until it reaches 140°F (usually right after it starts steaming & the first small bubble appears).
- When the water comes to temperature, pour a little of it into your cup and swirl it around, then pour it out to heat up your mug. (For more detailed information or to see a demonstration video, follow this link: https://somscafe.com/how-to-make-a-tea-latte/)
- Fill up your cup 1/3 full with water, put in your tea, and cover the cup with a saucer to steep for 4 minutes.
- Once your milk has come to temperature, use a stick blender or whisk to froth the milk and set it aside.
- When the tea has finished steeping, use a spoon to squish the leaves and dump out your tea leaves.
- If you would like any sweetener, add it to the tea and stir.
- Pour the steamed milk to fill your mug, leaving a little room to scoop some foam on top.
- Sprinkle with a little cinnamon and enjoy.