Chocolate Chai Tea Latte (Starbucks Version) Virtually Homemade
Step by Step Instructions. Step 1: Combine hot or chilled chai concentrate with hot or cold milk. Step 2: Serve over ice or hot with whipped cream and cinnamon or pumpkin pie spice on top. TIP - Use hot milk and concentrate for a hot latte and cold for a copycat Starbucks iced chai latte.
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Set to 5 minutes high pressure in MANUAL mode. This will take about 15 minutes, with the time required for pressure to build up. After the peep, quick-release the pressure. Remove tea bags and spices with a skimmer - or pour through a sieve and pour the liquid back into the pot. Stir in honey or sugar.
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Instructions. Stir the sugars and water together in a pot, bring to the boil, then reduce the heat to a simmer for 5 minutes. Add the chai spice and cook for a further 5 minutes. Remove from the heat, stir in the vanilla and allow to cool. Strain in a fine mesh strainer (or mesh bag) over a bowl.
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Instructions. In a small saucepan over medium high heat, whisk together chai spices, water and tea bag and bring to a boil. Once boiling, remove it from the heat and allow it to rest for 1 minute. Then strain through a fine mesh strainer** into one or two mugs (one for a large latte and two for small).
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Variation 2: Dirty Chai Latte. A dirty chai tea latte is made with a shot of espresso. Regular coffee just doesn't have the same rich flavor and creaminess as espresso, but in a pinch you could use about 2 tablespoons of regular coffee (or up to 1/4 cup). Add 1 shot of espresso to a mug, then 1/2 cup chai concentrate, followed by the frothed.
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Heat up the almond milk in a saucepan over medium-high heat, until it begins to bubble around the edges of the pan. Turn off the heat, and add the 2 tea bags to the pot of hot milk. Wait 3 to 5 minutes for the tea to steep, then remove the bags and continue with the next step.
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Toast the spices. Place 2 cinnamon sticks, 2 teaspoons whole black peppercorns, 10 whole cloves, and 10 cracked green cardamom pods in a small saucepan over medium heat and toast, shaking the pan occasionally, until fragrant, 3 to 4 minutes. Meanwhile, thinly slice 1 (2-inch) piece of fresh ginger. Brew the tea.
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Place the chai concentrate back in a medium saucepan and bring to a near boil (about 205ºF-210ºF) over medium-high heat. Meanwhile, prep two mugs with 1-2 tea bags each, depending on how strong you like your tea. Pour the hot chai concentrate directly over the tea bag (s) in each mug and let them steep for 5-6 minutes.
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Instructions. Using a mortar and pestle, gently pound the cardamom pods, coriander seeds, and black peppercorn until lightly crushed. In a saucepan, combine the water, sugar, spices, and ginger together and bring to a gentle simmer. Let it simmer over low heat for 10-15 minutes.
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Heat the milk and steep the tea. Let the milk warm up in a small saucepan over medium heat. Once it simmers, turn it off and add in the tea bags for 4 to 5 minutes. Then remove the tea bags. Add the spices. Turn the heat back to medium heat, and add the cinnamon, ginger, cloves, cardamom, vanilla, and maple syrup.
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Steep the Tea: Once it starts to steam and bubble, remove the mixture from heat and add in 2 black tea bags. Let steep for 5 minutes. Add the Milk: Remove the tea bags and bring the saucepan back to a simmer over medium heat. Whisk in 2 cups of milk, 1 tablespoon of pure maple syrup, and a pinch of kosher salt.
The best chai is one made from scratch. You'll love this iced chai
Add them to a bowl, along with cinnamon sticks, black peppercorns, cloves, ginger and a pinch of salt. In a medium saucepan add the water and sugar. Heat over medium fire until the sugar dissolves, then add the spice mix or chai masala powder. Bring to a gentle simmer, then cook over low heat for 10-15 minutes.
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3 to 4 green cardamoms, 4 black pepper, 2 to 3 cloves, 1 to 1½ inch cinnamon piece. . Pour water to a sauce pan and add all the ground spices, sugar & tea. Bring it to a rolling boil on a medium high heat and simmer for 3 to 4 mins, until the chai reduces to nearly ⅓ cup. Add vanilla and turn off the heat.
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The recipe calls for 20 tablespoons or 100 grams of black tea, which sounds like a lot at first. However, this amount is for two liters (67 oz) of syrup. By the way: If you are looking for a chai syrup recipe with tea bags, please use around 25 to 30 bags; they replace the amount of 100 g of loose black tea.
Sweetbird Chai Latte Syrup (for beverages) (1L) Donovan Bros Ltd
Instructions. Heat 2 1/4 cups of very hot water in a small saucepan. Pour 1 cup of the hot water into a container with the tea bags and steep 5 minutes..then remove the tea bags and squeeze them well. Now add in as much hot water as you need to make sure that your tea concentrate measures at least 2 cups. To the container of warm tea add the.
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Iced Chai Tea Latte: In warmer weather, try an iced version of the chai tea latte. Make the chai syrup, let it cool, and pour it over ice cubes. Then add cold milk for a refreshing twist. Chai Tea Latte with Honey: Swap out the sugar for honey in the chai syrup. Honey pairs well with the spices in chai.
