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Spiced Chai Latte

Rahel Lutz
This spicy chai latte is very warming and gives you a super cozy feeling, especially on cold autumn and winter days. The spice mix is easy to make and stores well. It also makes a lovely (Christmas) present that can be used in various cuisines.
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Ingredients
  

  • 3 cm fresh bio ginger
  • 3 Tsp cinnamon powder
  • 1 Tsp cardamom powder
  • 1/2 Tsp nutmeg powder
  • pinch of black pepper
  • 1/4 Tsp vanilla powder or 1/2 Tbsp vanilla essence
  • 1 pinch clove powder
  • 400 ml almond-/soy-/oat milk
  • 100 ml water
  • 1-2 Tbsp maple syrup
  • optional: 1 Tsp orange peel riffled

Instructions
 

  • Mix the spices well in a closable glass container. Put 1-2 Tsp in a pot or in the Moulinex i-Companion XL. Optionally, add the orange peel.
  • put finely ground ginger in a big pot or use the Mouli to grind. (Moulinex i-Companion XL settings: Knead and grind knife level 12, 20 seconds)
  • Add plant drink, water and maple syrup, cook for 15 minutes. (Moulinex i-Companion XL settings: Level 2, 80 degrees Celsius, 15 minutes)
  • Before serving, whisk through so you get foam. Optionally using a sieve, fill 2 glasses or cups. This way, the bits of ginger won't go into the cups as well. (Moulinex i-Companion XL settings: stirrer, level 11, 20 seconds)

Notes

Depending on the sweetness of the used plant drink, add maple syrup or a sweetener of your choice. Oat- and rice milk is very sweet by default, so technically you can also skip the maple syrup. And remember: with your nut butter, you can easily make your own vegan milk.
To make this spiced chai latte, I use my Moulinex i-Companion XL. You can use your food processor instead.
If you don't have fresh ginger at home, but ginger powder, you can use 1 tsp of the powder for the spice mix. The taste is definitely different than if you use fresh ginger though.
Tried this recipe?Let us know how it was!