I have been doing so many tastings lately, and at some of them I have my amazing Golden Chai Latte made up for tastings. People always love it – and ask me how to make it. I always try and explain what I do, but not everyone remembers 🙂
I had one of my lovely friends call me today and ask me what she was doing differently, as hers wasn’t turning out the same as mine, so I thought I would do up a little post for it.
Especially going into Winter, there is something so healing about drinking spicy chais. And fat can help you absorb more of the nutrients from the herbs, so using coconut milk or adding some oil can also be beneficial.
So here is my Golden Chai Latte Recipe (that can also be used for the other chais like Cheeky Chai, Wild at Heart etc)
1 Litre liquid – either 1 litre rice milk, 1/2 water 1/2 milk, 1/2 coconut milk 1/2 rice milk, almond milk etc. I personally love the rice milk and coconut milk combo – it gives the nicest flavour and the fat of the coconut milk adds to the absorption of the nurtients.
1 Tbsp Golden Chai tea
1 Tbsp butter, ghee, coconut oil – optional- if not using coconut milk. I sometimes add it, sometimes I don’t.
Place ingredients into pot on the stove. Bring it to the boil, then reduce to simmer for 15-30mins, depending on how strong you want it. Taste as you go. Strain off the herbs, and add some honey, coconut sugar or maple syrup to it, depending on taste.
Now, here’s the important part – keep those herbs! Add them to a glass jar along with 500ml milk of choice and put in fridge overnight. This will last a couple days in the fridge – add back to the stove and heat for 10-15min (same as before). Strain again, and repeat one more time if you like. This means you will get 3 uses out of those herbs instead of just one.