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Chai Spice Iced Coffee Recipe Chai spice, Espresso recipes, Coffee

This homemade chai tea latte recipe is internet famous and loved by thousands of readers. And it's way better than a Starbucks chai tea latte.Made with simple pantry ingredients: black tea, warming spices, and milk. This from-scratch recipe is a tea lover's favorite: rich and warming chai flavor with the perfect touch of natural sweetness.


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Devesh used 1/8 teaspoon of tea masala per cup and fresh ginger, skipping the other spices. When the milk / water mixture boils, add loose black tea. Turn off the heat and let steep for 2 minutes. Pour into a cup through a sieve to strain out tea leaves and spices. Add sugar / sweetener to taste.


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Instructions. In a small saucepan over medium high heat, whisk together chai spices, water and tea bag and bring to a boil. Once boiling, remove it from the heat and allow it to rest for 1 minute. Then strain through a fine mesh strainer** into one or two mugs (one for a large latte and two for small).


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Heat the milk and steep the tea. Let the milk warm up in a small saucepan over medium heat. Once it simmers, turn it off and add in the tea bags for 4 to 5 minutes. Then remove the tea bags. Add the spices. Turn the heat back to medium heat, and add the cinnamon, ginger, cloves, cardamom, vanilla, and maple syrup.


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Bring water to a boil in a small saucepan over high heat. Remove the pot from the heat and add the tea bags, sweetener, and spices. Whisk together and let steep for 5-10 minutes. Store the sweetener in the refrigerator for at least 4 hours for an iced latte or serve immediately for a hot latte.


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Place the cardamom, cloves, cinnamon stick, ginger, peppercorns and bay leaf in a medium size saucepan. Add the water and bring to a boil. Allow this to boil for 5 minutes. Remove from the heat and steep for 10 minutes. Add the tea leaves and return to a boil. Reduce the heat and simmer on medium for 5 minutes.


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While coffee and chai mix are brewing, heat the heavy whipping cream or half-n-half over medium heat, with the 1 tsp of vanilla and sweetener. Do not boil, just heat until near-boiling. If you use the coffee drip stand method, remove the chai mix in the tea bag and discard. If using a coffee pot, pour a hot cup of coffee.


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Here are the steps: Mix the spices and ground coffee together. Put the ingredients (not the milk) in the French press. Fill with about 200ml boiling water. Make sure that the grounds and spices are all wet. Let it steep for 4 minutes. Stir the crust of grounds and spices, most of it will now sink.


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Remove the tea bag and discard. Combine the milk, brown sugar, cinnamon, ginger, allspice and vanilla in a medium sized glass jar. Tighten the lid and shake vigorously for 1 minute. Remove the lid and microwave for 30 seconds, or until warm. Alternatively, you can use a milk frother after heating the mixture.


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Bring the water, tea, star anise, cinnamon, and cardamom to a boil in a large saucepan. Simmer. Boil on medium heat for at least 8 minutes until the tea is very dark and has reduced to about 2 cups. Strain. Strain the tea to remove the tea bags and spices. Add the sugar and milk, and stir until hot. Pour.


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Screw the filter cap onto the bottom of the chamber of the Aeropress. Add three tablespoons of finely ground coffee. Put the chamber over the mug of tea and pour hot water (175° F or 80° C) up to the middle of the 1 on the side of the press. Stir the coffee grounds and water together with the stir stick.


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Preparation. Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to.


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Place the chai concentrate back in a medium saucepan and bring to a near boil (about 205ºF-210ºF) over medium-high heat. Meanwhile, prep two mugs with 1-2 tea bags each, depending on how strong you like your tea. Pour the hot chai concentrate directly over the tea bag (s) in each mug and let them steep for 5-6 minutes.


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2 shots espresso (2 fluid oz or 60 mL) 2-3 tsp instant coffee dissolved in ¼ cup boiling water. ½ cup coffee brewed at 4x strength (so use the normal amount of beans you'd typically use, but with ¼ the quantity of water) To make frothy chai coffee: You have a few options, from fancy to super simple: Use an espresso machine's milk.


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For the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon until combined. Set aside. Pour the coffee mixture into a medium saucepan and rewarm over medium heat. Stir in the.


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Remove from heat. Add in tea bags and steep for 7 minutes. Remove tea bags. Using a frother or immersion blender, froth the warm milk until it is foamy. Place brown sugar in coffee mug. Pour tea over the brown sugar and stir to combine. Pour frothed milk to fill cup. Stir to combine.