Spiked Almond Milk Chai Lattes

Happy hump day! We have had such a busy week that it feels like we should at least be to 3pm on a Friday. Why isn’t the weekend here yet? My body is feeling that 3pm Friday feelz where it has had ENOUGH of working and craves some weekend lounge time.

As I am not able to move the clocks à la Hermione Granger – I will sip on these spiked almond milk chai lattes to wish the days away until Friday instead. These hot spiked lattes are like a nice hug wrapped in a sweater and hiding under a fleece blanket. Soooooo comforting and warm. You can leave out the rum if you are looking for a breakfast version of this treat – but promise you will spike it later, ok? Dark spiced rum is just another beautiful layer of joy in this cup.

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I chose almond milk for these lattes because I think it adds a nice nutty flavor and cow’s milk doesn’t always agree with me, especially in the evening. You can use any milk that you prefer in this recipe! Make your tummy happy.

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The best part about this cocktail is that it all comes together in one pot. You can make this ahead of time (add rum just before serving) and keep warm until ready to serve. These cocktails would be great with some molasses cookies or pumpkin pie – any fall treat you are currently craving! If you do make ahead, be sure to remove the spices and tea bags so they don’t over-steep and overpower the latte.

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Speaking of spices… there are some real winners in here. Obviously chai tea bags come with a mix of warming spices already – but I added extra cinnamon sticks, ground cloves, and star anise to pump up the flavor. This recipe is adapted from Toast Magazine so head on over there for even more inspiration!

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Now go perk up with some spiked almond chai lattes and wrap yourself in a blanket until Friday arrives!


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Total Time: 15 minutes

Serves: 3-4

Ingredients:

  • 1 1/2 cups hot water
  • 2-3 chai tea bags (3 if you want a stronger chai flavor)
  • 1 cinnamon stick
  • 2 whole star anise
  • 1/2 teaspoon ground cloves
  • 1 cup almond milk
  • 4 tablespoons dark brown sugar
  • 6 ounces dark spiced rum (to taste)
  • Ground cinnamon for garnish

Instructions: Begin by bringing water to a light simmer. Add tea bags (remove any paper tags) and heat on low for 5 minutes. Add spices and continue to steep for 5 more minutes on low heat. Add milk and sugar and increase heat for 2-3 more minutes until very hot.

At this point you can consume as is for a regular chai latte. If you are preparing a large batch for a party, remove all tea bags and spices now and keep warm until read to serve. When you are ready to serve, move to the next step.

Remove from heat and remove tea bags and spices. Add dark spiced rum (please please please do not use light rum). Taste – add more sugar or rum as needed. I add a bit more brown sugar this point after tasting.

Serve in heat proof mugs or glasses and garnish with ground cinnamon. Enjoy!

Adapted from Toast Magazine.

 

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