I’m totally obsessed with Starbucks’ Chai Tea Latte. This story seems to go back quite a long way, and began when my cousin, who was still living in Paris at the time, convinced me one day to change my usual order for a Chai Tea Latte. I was skeptical at first, I must admit, a tea with spices and lots of milk, not really my thing. In order to go to bed less stupid that day, and because she seemed so enthusiastic about the idea, I let myself be tempted.

And after the first sip, I found myself as if under the comforter, snug and warm, in a soft and cosy world. Like in a cat’s fur (well, I’m slightly overdoing it, but that was close). And that’s when my addiction began. Now when I walk into a Starbucks, the only question I ask myself is whether it’s hot or iced (because yes, the Thing also comes in an iced version).

In short, at almost €5 for the largest size, it starts to cost a lot after a while. And outside Paris, it’s not like there are Starbucks on every corner. I quickly began the hunt for THE recipe that would enable me to make Chai Tea at home again. The taste is not complicated to reproduce. On the other hand, the syrupy, slightly spicy effect is much more so.

After a n-th discussion-reflection on the matter with another cousin – yes, yes, it runs in the family, it must be in the genes! – and by combining several recipes gleaned here and there, I finally got my hands on it. O joy, O delight, O supreme yum! Now I can even fill swimming pools with them!

[penci_recipe]

Chai Tea Latte, Starbucks Copy Cat

0.0 from 0 votes

Recipe by Tisserin Coquet Course: RecipesCuisine: IndianDifficulty: Very easy

Portions

1

L

Preparation time

1

minute

Cooking time

5

minutes

Total time

6

minutes

A simple but effective recipe that looks just like the one you find at Starbucks!

Mode cuisine

Garde l'écran de votre appareil allumé pendant que vous cuisinez.

Ingrédients

• 1 bag spiced tea

• 200 mL milk

• 800 mL water

• 50 mL maple syrup

• 3 cinnamon flowers + a mini pinch of ground cinnamon – optional but nice

• 1 candied ginger – optional but nice too

Instructions

• Mix water and milk in 1/3 – 2/3 proportions. Add the maple syrup until it reaches a height of about 0.5 cm.
• Pour the mixture into a saucepan, add the ginger candy and cinnamon flowers and bring to the boil. I usually wait for the milk to “swell up” so that the foam remains a little once youu0027ve decanted it into the cup.
• Put the tea bag in the cup, securing it in some way – I put the cup on the label, for example. Once the mixture is hot, pour into the cup, directly onto the tea bag (which is why itu0027s important to have it attached if you donu0027t want to play tag). Add a pinch of cinnamon on top.
• Sit back in a comfortable armchair and enjoy

Notes

Fuchs brand (mine comes in a metal box, but the packaging must have changed in the meantime), so itu0027s worth checking out your local supermarket. Terre Exotique is the e-shop I managed to find that has them under the name Clou de Cannelier. I havenu0027t tested it, so Iu0027m not sure what it does, though.