If you know anything about me, you know I’m a huge tea nerd. If I was forced to choose between never eating again and never drinking green tea again… I would have to think hard about that decision.
The funny thing about this chai latte is that it uses simple, inexpensive Tazo tea (in a tea bag, no less!) for the best results. Oh sure, I’ve tried all the top first flush Darjeelings and Assams perfectly spiced with cardamom. And you know what? They make terrible lattes. There’s something about this simple Tazo tea that has the perfect blend of spices. (Note: Tazo is Starbucks’ brand and it’s easy to find in most grocery stores or Starbucks locations.)
We’re using chai for this tea latte, but you can easily substitute your favorite tea (matcha, earl grey, rooibos, or others) and the process will work the same.
- 1 teabag (Tazo Chai)
- 2 parts (8 oz) non-dairy milk
- 1 part (4 oz) water
- 1 teaspoon vanilla
- 1 tablespoon agave nectar
- A pinch cinnamon (optional)
Step One: Heat
In a saucepan, combine the non-dairy milk and water. Heat the mixture until it begins to simmer, but stir regularly and definitely don’t let it boil.
It is important to use 2 parts milk and 1 part water for the right consistency. If you’re making a larger latte, simply keep these ratios consistent. I like to use soy milk for tea lattes, but feel free to use almond, rice, etc.
Step Two: Combine
Break open the teabag and pour the loose tea into the pan. This is hugely important. If you simply set the teabag into the water, the milk is too thick to penetrate the walls and you’re left with very weak tea lacking virtually any of the spices. Whisk the tea and allow it to simmer for about 2 minutes over the heat.
Step Three: Brew
Then, remove from the heat and let sit for 4-5 minutes to give the tea even longer to brew. At this point, add in the agave, vanilla, and (if you’re making a chai latte) a pinch of cinnamon to boost the spiciness.
Step Four: Strain
Using some kind of a strainer, pour the tea into a cup and strain out the tea leaves. There are many strainers purposely built for tea (see the picture), but you can probably use any kitchen strainer with small enough holes to catch the leaves.