In the cold, high-calorie hot chocolate or sweet cocoa can be found as an alternative to latte tea. The one served in the cafe is not very healthy – it has a lot of sugar, but at home it can be made as useful as possible. Today we will tell you about the subtleties of making latte tea and share five recipes.
What is a tea latte?
In English-language sources, there are two types of tea latte – chai latte and tea latte. Chai latte is a black tea brewed with milk and spices. In modern coffee shops, chai latte is popular next to coffee drinks. In India, an identical drink called “masala chai” (masala chai) has been consumed for centuries, its recipe is based on Ayurvedic teachings. The traditional drink is dominated by the taste of spices and bitterness of black tea. the western adaptation is a sweet spicy tea of weak brew.
Tea latte combines all the recipes of milk and tea drinks based on the principle of making a classic coffee latte. Instead of coffee, a strong brewed tea is used as a base. In fact, the modern chai latte is also a tea latte. There are two universal formulas for making tea latte, which are easy to modify to suit your taste – use your favorite tea and spices, any kind of milk and sweetener (you can do without it).
The first method of preparation.
The first method describes the tea sommelier Ji Chow in his blog. For one serving, you will need: leaf or bagged tea (2 teaspoons or one bag) – ⅓ cups of milk – of your choice (both animal and vegetable) – ¾ cups of water-sweetener to taste.
Brew the tea together with the sweetener. As a sweetener, you can use any kind of sugar, honey or sweetener. Next, you need to beat the warmed milk. To create a milk cap, an electric milk frother or a French press is used. Pour the brewed tea with foamed milk, as is done in the case of a coffee latte.
The second method of preparation.
This method is more similar to the traditional chai latte recipe. You need to heat the milk and water in a saucepan along with the tea. the ratio of milk and water depends on your preferences. For a lower-calorie version, use less milk, but if the calorie content of the drink is not important, brew tea only with milk, without water-for a richer dense taste. Boil the mixture for a couple of minutes over low heat and remove from the stove. let the tea infuse (up to 10 minutes). If desired, the drink can be whipped.
How to supplement the drink?
You can use any tea: from the usual black and green matcha to rooibos and karkade. It is better to combine vegetable milk with fruit and herbal teas. Fruit teas are suitable for a chilled version of the drink. For example, karkade and green tea, coconut milk and mashed strawberries make a refreshing iced tea, similar to a berry drink from Starbucks. To black tea, you can add a mixture of spices (cinnamon, ginger, cardamom, nutmeg, black pepper and cloves) – for the preparation of spicy chai latte. You can also buy ready-made packaged chai latte with spices. When buying a ready-made chai latte mix, pay attention to the composition – some manufacturers add artificial flavors and sugar, which is undesirable.
In order to increase the nutritional value of the drink, you can add food additives such as collagen powder, manuka honey, coconut oil or ghee oil, blue spirulina and so on. The oil will turn your tea latte into a hearty bronechay, and the blue powder will color the drink in a pastel “instagram” color. Add additional ingredients to the brewed tea before adding milk (in the case of the first method of preparation) or before whipping the hot milk-tea mixture (in the case of the second method of preparation).
5 recipes for latte tea.
These recipes Were TAKEN from JI Chow’s blog. The ingredients are designed for One Serving.
“London Fog” With earl grey.
¾cup milk – ¾ cup water-2 tsp Earl Grey leaf tea-1 tsp vanilla extract – ¼ tsp dried lavender-brown sugar or any other sweetener – to taste.
Brew tea with dried lavender. Heat And froth the milk. Add vanilla and sweetener TO the Strained tea, pour in the foamed milk. garnish with dried lavender flowers.
Spicy pumpkin tea latte.
– 1 cup of milk-1 bag of chai tea (or regular black tea with a mixture of chai spices) – 2 tbsp pumpkin puree-1 tbsp brown sugar or any other sweetener – ½ tsp vanilla extract – ¼ tsp cinnamon – ¼ tsp ginger – ¼ tsp cloves – ¼ tsp nutmeg In a saucepan, heat the pumpkin puree with spices. Pour in the milk, add a tea bag and sweetener, simmer for five minutes, remove from the stove. Remove the tea bag, add vanilla extract. Foam the drink with an electric frother or a French press.
Chamomile tea latte.
– 1 cup of milk-1 tbsp chamomile leaf tea-1 tsp vanilla extract-2 crushed clove buds – 1 cinnamon stick.
In a saucepan, heat the milk with chamomile tea, cinnamon stick and cloves, let the mixture simmer for a couple of minutes. remove from the stove and let the tea brew. Strain the drink, add the vanilla extract and lather.
Matcha tea latte.
– 1 ¼ cup milk – ⅓ cup water-1 tsp matcha tea – 1 tsp sugar or honey.
sift the matcha powder through a sieve, pour in hot water (not boiling water), beat with a special whisk. froth hot milk. Add the whipped matcha mixture and sweetener to the milk.
Rooibos tea latte.
⅓cups water-2 tsp rooibos leaf tea – ¼ tsp vanilla extract-1 cup milk – 1 tsp honey.
brew tea, add honey and vanilla extract. froth hot milk. pour milk into the tea mixture, you can decorate with a pinch of cinnamon.