I love making my own chai tea in the fall so I can control the sweetness. Starbucks’ chai tea lattes are delicious, but they use a concentrate and loads of sugar to get it to taste that way. I prefer my chai to be more spicy than sweet. Added bonus, homemade chai simmering on the stove is one of the best smells to grace my nose.
Pictured : 2 black tea bags, a chunk of a ginger, 12 cloves, 3 cardamom pods.
Not pictured: 4 smashed peppercorns, a 2 second drizzle of honey, 4 big shakes of cinnamon, 4 BIGGER shakes of pumpkin pie spice.
I boil all of the ingredients, minus the tea bags, in about 2 cups of water for 5 minutes. Then, I turn on heat on low and add the tea bags for the last 2 minutes of cooking. I strain the tea into a mug, add a splash of hot coconut milk, and top the latte off with frothed coconut milk and extra pumpkin pie spice.
BRB, going to burn some pumpkin candles to summon autumn to come quicker.