Christmas Chai Latte Cozy (View Print Version)

A warm, spiced chai drink with creamy milk and sweet, spiced whipped cream topping.

# What You'll Need:

→ Chai Base

01 - 1/2 cup water
02 - 1/2 cup milk (dairy or plant-based alternative)
03 - 1 black tea bag or 1 teaspoon black tea leaves
04 - 1 tablespoon brown sugar
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cardamom
09 - 1/8 teaspoon ground nutmeg
10 - Pinch of ground black pepper

→ Spiced Whipped Cream

11 - 1/4 cup heavy cream (or coconut cream for vegan option)
12 - 1/4 teaspoon reserved spice mix
13 - 1 teaspoon honey (or maple syrup for vegan option)

# Method:

01 - In a small bowl, combine the cinnamon, cloves, ginger, cardamom, nutmeg, and black pepper. Reserve 1/4 teaspoon of this spice mix for the whipped cream.
02 - In a small saucepan, combine the water, black tea, brown sugar, and the remaining spice mix. Heat gently over medium heat until it just begins to simmer, stirring occasionally.
03 - Reduce the heat to low, stir in the milk, and let the mixture steep for 5 minutes.
04 - Remove from heat and strain the chai into a mug to remove tea leaves, tea bag, and spice sediments.
05 - In a mixing bowl, whip the heavy cream, honey, and reserved spice mix until soft peaks form using a hand whisk or electric mixer.
06 - Top the chai latte with a generous spoonful of spiced whipped cream. Garnish with a sprinkle of cinnamon or nutmeg for extra festivity.

# Expert Advice:

01 -
  • It comes together in 15 minutes, making it perfect for those moments when you need comfort right now, not eventually.
  • The spiced whipped cream is the kind of small touch that makes people think you've spent hours when you haven't, which is genuinely the best kind of cooking.
  • You can adjust the spice intensity to your mood, whether you want bold and warming or gentle and soothing.
02 -
  • Don't let the spices scorch on the bottom of the pan; medium heat is genuinely enough, and burnt spices taste acrid and ruin everything.
  • The milk has to go in after the spices have had time to bloom in hot water, otherwise they never fully release their oils and flavor.
  • Whipping cream works best when it's actually cold, so if your kitchen is warm, chill your bowl and beaters for 5 minutes first.
03 -
  • If you can find whole cardamom pods and cloves, grind them fresh right before making this; the aroma alone is worth the minimal effort.
  • The cream whips faster and holds better when your bowl, whisk, and cream are all properly cold, so don't skip this step on warm days.
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