Low Sugar Spicy Ginger Chai Tea Latte
BRRRR!! It’s been cold and cloudy up here in Nor Cal. I came up with this Low Sugar Spicy Ginger Chai Tea Latte to help warm us up!
3 Good Reasons to love ‘home-made’ spicy ginger chai tea lattes:
- Warm up and make your mouth tingle!
- Control what you consume, namely the amount of sugar 😉
- Have fun making a tea blend from scratch
Coffee shop chai lattes have so, so much sugar in them! If you don’t believe me, take it from this Huffington post article, Your Chai Tea Latte Has More Sugar Than a Snickers Bar! I literally cannot drink them they are so sweet but our girls used to love them…that was before we knew –
A Starbucks grande chai tea latte has about 41 grams, equivalent to right around 10 teaspoons of sugar in it!!!! Gross!! And if you really want to go for it, a Venti chai tea latte has 52 grams, equivalent to 13 teaspoons of sugar.
Here’s a little visual:
Good thing it’s fun to make your own tea blend. There is even a little hammering component to making my tea concoction. Gently crush the whole cloves, pods, and seeds in a baggy. This helps release all those amazing spicy flavors while the tea is seeping.
- ½ c. of your milk of choice - I prefer unsweetened almond milk but cows milk froths up better (low-fat or nonfat)
- 2 black tea bags
- 2 ginger white tea bags
- 2 pinches dried edible rose petals (find in spice section Whole Foods or ethnic food mkt)
- 1 T. whole cloves
- 1 t. whole cardamom pods (about 10 pods)
- 1 T. whole allspice
- ½ t. whole fennel seeds
- 1 t. rainbow peppercorns
- a few shakes of ground cinnamon and ground cardamom
- 2 T. coconut sugar Or 6 drops of liquid stevia (I prefer stevia)
- optional ½ t minced ginger from a jar
- Tea ball or tea kettle with a basket filter for steeping tea
- Place whole cloves, whole cardamom seeds, whole allspice, and whole fennel seeds in a small zip lock bag and seal the bag
- Gently hammer the cloves, pods, and seeds while in the bag (crack the shells to release flavors but don't crush completely)
- Cut open 2 black tea bags and 2 ginger white tea bags and empty contents into tea ball or mesh strainer of tea kettle
- Add boiling water and let tea steep about 2 to 5 minutes
- Heat the milk in the microwave for 1 to 2 minutes - froth with a hand whisk or frother
- Add about 1 cup of the brewed, spiced tea to frothed milk
- If you like extra tingly ginger, stir in fresh minced ginger for extra mouth tingling spicy-ness!
- Sprinkle ground cinnamon and ground cardamom to taste (2-3 shakes of each)
- Serve with a cinnamon stick
- This recipe makes a big pot of steeped tea
- Pour the remainder in a pitcher in the fridge and reheat for later!
Do you like the spicy chais? If you try this tasty ginger chai tea latte let me know. Take a pic and post it to Instagram tagging it #ovenhug, that way I can see it 😃 Your Comments are inspiring! ✨
Warm hugs and cheers,