Recipes.

Iced Vanilla Chai Latte

By Meg Yonson


I Quit Sugar - Iced Vanilla Chai Latte
Photo by: Benito Martin
  • 2 servings
  • Prep - 5 mins
    Cooking - 10 mins
  • Total - 15 mins
I Quit Sugar - Iced Vanilla Chai Latte
Photo by: Benito Martin

Even the biggest coffee fiends can appreciate a nicely brewed chai. We’re not talking about the powdered guff here. We’re talking whole spices with added vanilla bean for sweetness. If you love this recipe, make up a triple batch and keep the brewed chai in your fridge ready for to be iced whenever you fancy!  

Servings: 2
Preparation: 5 mins
Cooking: 10 mins

Ingredients

  • 2 tablespoons Chai Spice Mix (see below).
  • 1 teaspoon rice malt syrup.
  • 3/4 cups milk of your choice.

Chai spice mix

  • 6 medium Green cardamom pods.
  • 1 medium cinnamon stick.
  • 1/2 teaspoon fennel seeds.
  • 1 teaspoon black peppercorns.
  • 3 medium whole cloves.
  • 2 slices ginger, fresh.
  • 1 medium vanilla pod.

Directions

1. Place cardamom pods, cinnamon, fennel seeds, peppercorns and cloves into a morter and pestle. Mash up a little until the spices are broken up slightly. Add the mashed spices and the ginger into a medium saucepan.

2. Slice longways down the vanilla pod and scoop out the vanilla bean powder, place this into the saucepan along with the whole vanilla pod. Add in 350ml of water and the rice malt syrup. Bring to the boil and then reduce to a simmer for 2–3 minutes.

3. Take off the heat and strain through a fine mesh sieve into a jug or large jar. Place into the fridge until chilled, about 1 hour.

4. Fill two glasses with ice and then pour over the brewed chai. Top up with milk to serve.


Note

Styling by Gemma Lush

Even the biggest coffee fiends can appreciate a nicely brewed chai. We’re not talking about the powdered guff here. We’re talking whole spices with added vanilla bean for sweetness. If you love this recipe, make up a triple batch and keep the brewed chai in your fridge ready for to be iced whenever you fancy!

Ingredients

  • 2 tablespoons Chai Spice Mix (see below).
  • 1 teaspoon rice malt syrup.
  • 3/4 cups milk of your choice.

Chai spice mix

  • 6 medium Green cardamom pods.
  • 1 medium cinnamon stick.
  • 1/2 teaspoon fennel seeds.
  • 1 teaspoon black peppercorns.
  • 3 medium whole cloves.
  • 2 slices ginger, fresh.
  • 1 medium vanilla pod.

Directions

1. Place cardamom pods, cinnamon, fennel seeds, peppercorns and cloves into a morter and pestle. Mash up a little until the spices are broken up slightly. Add the mashed spices and the ginger into a medium saucepan.

2. Slice longways down the vanilla pod and scoop out the vanilla bean powder, place this into the saucepan along with the whole vanilla pod. Add in 350ml of water and the rice malt syrup. Bring to the boil and then reduce to a simmer for 2–3 minutes.

3. Take off the heat and strain through a fine mesh sieve into a jug or large jar. Place into the fridge until chilled, about 1 hour.

4. Fill two glasses with ice and then pour over the brewed chai. Top up with milk to serve.

Note

Styling by Gemma Lush

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