Chai lattes are the mistress to my cold brew marriage. I’m married to cold brew, and I have naughty flings with chai lattes.
Every autumn, no matter where I’ve lived, the smells of chai have taunted me like Joni Mitchell’s River. There was a short while I thought that maybe I was allergic to chai, and I still kept drinking them. It turned out I wasn’t and I kept drinking them, now with less worry. I like my chai to be spicy. I’m talking burns-your-sinuses spicy. I want there to be a little sweetness, usually by way of honey. I like them best hot. For years with soy, but since kicking soy out of my life I’ve replaced it with almond milk. I want there to be a silky foam up top of that business. If it’s just too warm of weather (thanks, San Diego), I’ll go iced. It’s just not my preference. Sometimes, if I’m in a coffeehouse, I’ll get a “dirty chai” because I find the name to be wildly funny. But also, because it has a shot of espresso in it. Also see: dirty chai smoothie. Because sometimes you need to feel the comfort of something that comes from your blender.
Because. Because. Because. (Some days I just say because to everything. Apparently. So says my husband and the paragraph above seem to help him prove his accusations.)
Recently, these last few years, I’ve been all about making as many coffee/tea/cocktails as I can in our kitchen. It’s become a bit of a sport for me. It’s just about the only thing I share on this blog out of our kitchen. Because (a) I’m not a food blogger and (b) I’m not a recipe writer in any way.
Well. I made a chai concentrate today and it is splendid. Not to mention it made our apartment smell like some kind of spice bomb went off. GLORIOUS.
Here’s the recipe I used: Free People’s Homemade Chai Concentrate
I followed the recipe ALMOST exactly. Only I added extra ginger and less raw sugar. At the end, I added plenty of honey. It took me roughly thirty minutes. I listened to that Lordes song on repeat while I did it. So obnoxiously catchy. You’ve been warned.
I’m enjoying an iced chai almond milk latte as I type this, and I think you should get right on a pot of this yourself.
Speaking of recipes I’ve recommended, I have a revision to the cold brew recipe I posted. I realized that I had adjusted my cold brew recipe based on a strong coffee we were getting locally. Since then, I was reminded that I use a heaping 2/3 ground coffee + 1 1/2 cup of water. That makes a stronger brew and I’m more than a little annoyed I didn’t give you guys the right information first go round. Apologies.
Back to my Pocket and this delightful chai almond milk latte. Let me know what you guys think about chai drinks!