Being extremely spoiled by my best friend Ada during my mid-20’s, I’ve never been able to have the store-bought, pre-made Chai tea bags. Nor the cafes that make the latte’s from boxed, sugary (too sugary), processed liquid mix which they add to black tea. Nope. Sorry – that’s just not real Chai tea.
Ada, see, would invite us over after we went out for dinner somewhere in walking distance from her 1-bedroom apartment on Queen St (downtown TO). She would, from scratch, create the most luxuriously, smooth and creamy Chai latte for us. The process would take at least 30 minutes but the wait was so worth it.
She often commented the tea was so rich and velvety that it was enough to pass as a dessert (even though it had a fraction of the calories from any typical dessert order one would make from a restaurant menu).
20 years later, I still have fond memories of her Chai tea latte she made for us. When I found the following Bobby Flay recipe for Chai Coconut Tea Latte, I knew I had to give it a try. I used all unsweetened coconut milk and passed on the brown sugar. The coconut milk does not froth as much as regular milk but not being one to drink dairy milk, this was my personal option.
It was heavenly – crushing the spices fresh for this process is worth the time and really, very little effort! I have made this twice for my husband and I on the weekends. I add a touch of 10% cream and a little sweetener but my husband enjoys it as is.
We had this, in fact, for dessert last night. Sitting in our living room, we sipped our hot mugs of the Chai concoction with Diana Krall in the background.
It was the perfect way to end our day. And I really enjoy these introverted weekend days I have with my family. It’s a chance for me to slow down and recharge my batteries.