If you know anything about me,you know I’m a huge tea nerd. If I was forced to choose between never eating again and never drinking green tea again… I would have to think hard about that decision.
The funny thing about this chai latte is that it uses simple, inexpensive Tazo tea (in a tea bag, no less!) for the best results. Oh sure, I’ve tried all the top first flush Darjeelings and Assams perfectly spiced with cardamom. And you know what? They make terrible
lattes. There’s something about this simple Tazo tea that has the perfect blend of spices. (Note: Tazo is Starbucks’ brand and it’s easy to find in most grocery stores or Starbucks locations.)
1 teabag (Tazo Chai)
2 parts (8 oz) non-dairy milk
1 part (4 oz) water
1 teaspoon vanilla
1 tablespoon agave nectar
A pinch cinnamon (optional)
In addition to the ingredients above, you’ll also need a saucepan, a mini-whisk (a fork
will work), and something to strain the loose tea out of the liquid (any type of strainer will
In a saucepan, combine the non-dairy milk and water. Heat the mixture until it begins to
simmer, but stir regularly and definitely don’t let it boil.
It is important to use 2 parts milk and 1 part water for the right consistency. If you’re
making a larger latte, simply keep these ratios consistent. I like to use coconut milk for
tea lattes, but feel free to use almond, rice, etc. Or even cow milk!
Break open the teabag and pour the loose tea into the pan. This is hugely important. If
you simply set the teabag into the water, the milk is too thick to penetrate the walls and
you’re left with very weak tea lacking virtually any of the spices. Whisk the tea and allow
it to simmer for about 2 minutes over the heat.
Then, remove from the heat and let sit for 4-5 minutes to give the tea even longer to
brew. At this point, add in the agave, vanilla, and (if you’re making a chai latte) a pinch
of cinnamon to boost the spiciness.
Using some kind of a strainer, pour the
tea into a cup and strain out the tea
leaves. There are many strainers
purposely built for tea (see the picture), but
you can probably use any kitchen strainer
with small enough holes to catch
the leaves. (Also a very clean kitchen towel can work)