Prepare chai Latte at home with 7 tricks

Welcome to Paulina Kitchen! On this occasion we will talk about chai milkwhich is much more than a simple hot drink with milk.

A well -done chai can become a complete sensory experience: the aroma of spices, the softness of the foamy milk and that sweet and spicy taste that comforts the soul.

If they think that to enjoy a good chai milk You have to go to a specialty cafeteria, prepare to change their minds. With this guide, learn to prepare a CHAI Casero Milk Not only is it possible, but it is very simple.

We are going to unveil all the secrets to achieve a creamy drinkbalanced and, most importantly, adapted to the taste of each one. And we are not going to use anything of industrial powders, prepare for a chai Latte recipe with natural ingredients.

About Chai Latte’s recipe

The key to a chai milk memorable is not in a very expensive machine, but in the quality and proportion of their ingredients. The word “chai” Simply means “It has” In Hindi, and what we know as “chai” is actually “masala chai“, Which translates as “Species tea”.

This Indian drink millenary was traditionally prepared to take advantage of the medicinal properties of spices such as the ginger, cardamom and cinnamon. Over time, it became popular worldwide, adopting the version “latte” By incorporating vaporized milkcreating a much softer and more creamy texture.

The secret of the chai Latte is in the spices

The soul of chai milk resides in his Mixture of spices. Although there is not a single formula, the base usually includes cinnamon, ginger, cardamom, nail and anise.

• The trick for an intense and authentic flavor It is to use the spices as cool as possible, preferably whole or freshly ground.

A fundamental advice is slightly toast the whole spices in a dry pan before infusing them. This simple step active its essential oils, releasing a much more powerful aroma and flavor that will make a difference in your final chai. This step separates a good chai Latte from a spectacular one.

4 characteristics of a perfect latte

1. Aromatic: The perfume of spices must be the protagonist.
2. Creamy: Foamy milk gives an unmistakable velvety texture.
3. Balanced: No spice must dominate over the others; The taste must be a harmonious symphony.
4. Comforting: It is a drink Ideal for cold days or for a moment of relaxation. If you prepare with Black tea A dose of caffeineideal to start the day.

3 variations of chai that you have to try

Once the base recipe is dominated, the world of chai milk Open endless possibilities. Here we leave three popular versions to experience.

1. Dirty chai latte: For coffee lovers who do not want to give up anything. He “dirty chai” or “dirty chai” is simply a latte chai to which an espresso shot is added. The combination of coffee bitterness with the spicy sweetness of the chai is surprisingly delicious and will give you an extra energy.
2. Iced chai milk or chai milk frío: The perfect version for heat days. The TE CHAI concentrate In the same way, but it is allowed to cool completely. Then, it is served in a glass with a lot of ice and cold milk. It can be sweetened with a little syrup if desired. It is refreshing, spicy and totally addictive.
3. Chai vegan milk: Adapting the recipe to a vegan version is very simple. You just have to replace cow’s milk with a vegetable drink. The ones that best work for their creaminess are oatmeal, almond milk or coconut. The coconut drink, in particular, adds an exotic touch that combines wonderfully with the spices.

If you like desserts with milk, do not stop trying the recipe for rice with milk, it is a classic that never fails!

8 tips for a cafeteria tolte chai

1. Use entire spices: Whenever possible, choose cinnamon in the branch, cardamom pods and whole nails.
2. Toast the spices: A minute in a hot pan before adding the water will change everything.
3. Infuse over low heat: Let tea and spices be cooked over low heat for at least 10 minutes to extract all the taste.
4. Choose a good black tea: And Té Assam O Ceylan They are robust options that support spices and milk well.
5. Do not boil the milk: Heat the milk until it is about to boil, but without getting to do so, to get a better texture.
6. Foam milk: If they do not have a vaporizer, they can use a hand milk whistle or even stir hot milk in a closed boat carefully.
7. Strain the concentrate well: Use a fine mesh strainer so that there are no remains of spices in the final drink.
8. Sweeten to taste: He brown sugar, honey or arce syrup They are excellent options to sweeten the chai Latte.

This chai Latte is a perfect accompaniment for a piece of chocolate brownie. A spectacular combination.

And now, we go with the step by step of the chai Latte recipe to prepare this wonder at home. You will see that it is much easier than it seems and the result is infinitely better than any instant mixture.

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Homemade chai recipe

Portions: 2 cups

Preparation time: 20 min

Ingredients for El Chai Latte

• 2 black tea sachets (or 2 teaspoons of strands)
• 250 ml of water
• 250 ml of milk (or vegetable drink)
• 1 branch of cinnamon
• 4 cardamom pods
• 4 smell nails
• 1 star anise
• A little bit of fresh ginger (2 cm approx.), Sliced
• Pinch of ground nutmeg
• Pinch of black pepper in grain
• 2 tablespoons of brown or sweetening sugar to taste

How to do step by step by step

1. Toast the spices: In a small pot over medium heat, place the cinnamon branch, cardamom pods (slightly crushed), nails, star anise and pepper grains. Toast for 1-2 minutes, stirring constantly, until they detach their aroma.
2. Prepare the chai concentrate: Add the water and ginger slices to the pot. Bring to a boil and, once it boils, lower the heat and let it slowly infuse for 10 minutes. The liquid will be reduced a bit and the taste will concentrate.
3. Add tea: Remove the pot of the fire, add the black tea sachets or strands and let stand for 5 minutes. If you leave more time, you can be bitter
4. Strain the infusion: Pass the liquid through a fine strainer to remove all spices and tea. Put the liquid again in the pot.
5. Heat and foam milk: While tea rests, heat the milk in a separate saucepan without boiling. If you have a foamer, it is time to use it to create a creamy foam.
6. Mix and sweeten: Add the sugar or sweetener to the tea concentrate and remove until it dissolves. Distribute the concentrate in two cups.
7. Serve: Pour hot milk on tea in each cup. With a spoon, add the foam on top. Sprinkle with a little ground cinnamon to decorate.