Chai Oat Milk Latte Recipe
Make Chai Oat Milk Latte Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chai Concentrate
Oat Milk Latte (per serving)
Method
Chai Concentrate
- 1
Make the spiced brew
Combine 2 cups water, sliced ginger, crushed cardamom pods, cloves, peppercorns, ground cinnamon and star anise in a small saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer and cook, uncovered, for 8 minutes to extract flavors.
- 2
Steep the tea
After 8 minutes of simmering, remove from heat and add 2 tablespoons black tea leaves. Cover the pan and let steep for 5 minutes for a strong infusion.
- 3
Sweeten and strain
Uncover and stir in 3 tablespoons brown or cane sugar until dissolved while the liquid is still warm. Strain the concentrate through a fine mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids. Cool to room temperature, then chill in the refrigerator if making ahead. This yields about 2 cups chai concentrate.
Oat Milk Latte (per serving)
- 4
Heat or chill components
If serving hot: pour 1 cup chai concentrate into a small saucepan and warm gently until steaming but not boiling. If serving cold/on tap over ice: keep the chai concentrate chilled.
- 5
Prepare oat milk
For each serving, steam or froth 1 cup oat milk until it reaches 140–150°F (60–65°C) and has a silky microfoam. If no steamer: heat the oat milk on the stove until steaming and froth vigorously with a handheld frother. If serving cold, shake oat milk with a milk frother or use a milk frother to create cold foam.
- 6
Assemble the latte
Hot: Pour warmed 1 cup chai concentrate into a cup, then gently pour steamed oat milk over the concentrate, holding back foam with a spoon, then spoon foam on top. Cold/on tap: fill a glass with 1 cup ice, add 1 cup chilled chai concentrate, then top with 1 cup cold oat milk and spoon or layer cold foam on top.
- 7
Finish
Add 1/4 tsp vanilla extract to the oat milk before or after frothing if using. Sprinkle a pinch (about 1/4 tsp) ground cinnamon on top as garnish. Taste and adjust sweetness by stirring in additional sugar or simple syrup to taste.