Got milk?

Brew these spiced-up lattes to keep the autumn chill at bay

Got milk?

DIRTY CHAI LATTE

Serves 2

Ingredients
2 cups milk
2 chai tea bags
2 shots espresso
1 tbsp maple syrup
1 tsp vanilla essence
1 tsp ground cinnamon

Method
Bring the milk to the boil in a small pot. Turn down to low heat, add the tea bags and allow to steep for 5 minutes.
Remove from the heat. Whisk in the espresso, syrup, vanilla essence and cinnamon.
Pour into mugs and serve.

GINGERBREAD LATTE

Serves 2

Ingredients
2 cups milk
2 shots espresso
2 tbsp muscovado sugar 2 tbsp ground ginger
1 thin slice fresh ginger 1 tsp mixed spice
1⁄2 cup cream, whipped

Method
Warm the milk, espresso, sugar, ground and fresh ginger, and mixed spice in a small pot. Turn down to low heat and allow to steep for 5 minutes.
Pour into mugs, straining out the fresh ginger. Dollop whipped cream on top.

TURMERIC CHAI LATTE

Serves 2

Ingredients
For the chai spice blend
1 tbsp ground cardamom 1 tsp ground cinnamon 1⁄4 tsp ground allspice
1⁄4 tsp grated fresh nutmeg Pinch ground cloves Pinch ground ginger

For the latte
1 cup coconut milk
1 cup milk
1 tsp ground turmeric
1 thin slice fresh turmeric 1 tsp chai spice blend
1 shot espresso

Method
Heat the coconut milk, 3⁄4 cup milk, ground and fresh turmeric, and chai spice in a small pot. Turn down to low heat and allow to steep for 5 minutes.
Remove from the heat. Whisk in the espresso. 3. steam the remaining 1⁄4 cup milk.
Pour the turmeric chai latte into mugs, straining out the fresh turmeric. Top with milk foam.

Recipe and Styling: Amarae Verceil; Stylist’s Assistant: Chiara Turilli; Photography: Andreas Eiselen/HSMimages.co.za

 

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