-Cinnamon, ajwain, allpice, fennel and vanilla beans
-Cloves, ginger, coriander, allspice licorice
-Orange zest, chocolate and others, depending on taste.
-Organic, strong-brewed black tea leaves or bag
-Fresh, cold milk
-Sugar, agave, or your sweetening agent of choice
There are many ways to make a basic cup of tea, and it all depends on your own liking. Many say that when brewing tea, you should not bring the tea leaves to a boil. If you don’t want to boil the tea in the water, then you can heat up the water and simply pour it directly over your chai mixture of tea and spice, and then let it steep for however long you’d like. The steeping time will change the strength, flavor and bitterness and aroma of your brew.
We always recommend going the extra mile when it comes to selecting and purchasing the best chai tea leaves. Purchase organic leaves, and try and support fair-trade farming practices. Tea and coffee are some of the most heavily processed food products in the world, so buying organic will give you peace of mind that your grinds and leaves aren’t soaked in pesticides.
Once you have your chai tea brewed you need to include the milk. Warm it up on your stove over a medium heat, making sure not to let the milk boil. Take the pot off the burner right before the boiling point. Aim for a temperature between 155-160 degrees when you mix the two ingredients together.
Add your sweetening preference when the beverage is still hot to ensure an even dilution of sugary goodness within your latte. Use a strainer to make sure you remove the remaining tea leaves and sediment in the cup, and once that’s settled you can sprinkle mocha powder, chocolate, or many other kinds of spices from the ingredient list above.
A chai latte is a delicious, creamy, spiced espresso-based beverage. It’s been a recent favorite at coffee houses lately, and although it can be complicated if you made it entirely from scratch, you can buy chai powders at the store that will greatly reduce the preparation time.
Chai first originated in India hundreds of years ago, and the word itself means “tea.” In most regions of India, drinking tea brewed with spices is a daily experience. Chai isn’t necessarily a combination of spices, because you also need milk or cream in order to make a proper chai. This practice has been undertaken in the United States for nearly a hundred years, but really started to take off in the sixties.
It was in the eighties where the drink really started to show up in cafes and coffee shops around the world, and it soon took on the name “Chai Latte,” as latte implies milk is in the beverage.
Anybody on the journey to find out how to make a Breve Latte is obviously somebody that appreaciates a creamy, delicious espresso-based beverage. In fact the only other ingredient on top of that is half-and-half. That’s the key to making a super-creamy cup, along with dark-roasted, freshly ground beans and cold, clean water.
This particular drink calls for a doppio of espresso, otherwise known as a double shot. You’ll need to pour the brewed espresso in the cup before the cream, so keep that in mind while preparing the latte.
Most espresso machines can make two shots in one “pull,” or foreced brewing session from the machine. If you’re preparing your coffee base on a stove you’ll need to make note of the size of your container and make the equivalent of a double shot. Remember, set your coffee grinder on the finest setting, as opposed to the course grind of drip coffee.
Take a minute to think about the variety of milk you want to use when making this recipe. A traditional breve latte uses a whipping cream (or half and half) that is very heavy in texture and consistency. You can use other types of milk, such as fat-free, 1%, 2%, whole – basically any type will do the job, but they’ll each produce a slightly different flavor and texture, as milk won’t produce as much foam as half/half.
Make sure you choose the coldest possible half and half for your latte. If you use warmer milk it won’t make the best kind of foam.
Aim for somwhere between 155 and 160 degrees F. You need to be very careful not to heat the milk to a temperature above those numbers.
The presence of the half and half in the drink can be thought to dull the flavors, so many people lean toward adding sweeteners and other flavorings to their cup. From spices like clove and nutmeg, to syrups like mocha and caramel, or extracts like hazlenut and almond. You can get as creative as you’d like!
Audience Poll: What’s your favorite way to prepare a Breve Latte? What would you change about my recipe? Look forward to hearing from you!
It’s fall time and that means that Starbucks is bringing back their famous Pumpkin Spice Latte. There’s no better way to save money during the fall season than learn how to make your own pumpkin spice latte at home. Watch the pro barista below show you how to make your own Starbucks-like, nutmeg-inspired milk and coffee concoction of excellence.
To make the latte:
Milk – One cup
Espresso – One shot
Pumpkin Spice-flavored syrup – One tbsp
Whip Cream – Quarter-cup
To make the flavored syrup
Simple syrup – one and a quarter cup
Cinnamon – Two tbsp.
Ground Clove/Ginger/Nutmeg – Half tsp. of each
1. Take your simple syrup and place it in a smaller sized saucepan.
2. Add the clove, nutmeg, cinnamon and any other spices.
3. Bring the syrup mixture to a boil over medium-high heat.
4. Once you see your syrup starting to boil, reduce the heat to a simmer.
5. Keep the mixture simmering for 5 additional minutes.
6. Turn off heat and remove the pan from the stove.
7. Use a strainer to take out any loose particles that may be present in your syrup.
8. Feel free to refrigerate this syrup for whenever you feel like making a fall-themed coffee drink.
1. Grind your espresso beans and brew your espresso.
2. Like any other latte, dip your steam wand just under the top layer of the milk and froth your milk.
3. Pour your newly-frothed and foamy milk into your coffee cup of choice.
4. Take your freshly-created pumpkin syrup and combine it with your brewed espresso.
5. Add as much whip cream as you’d like, although don’t go too crazy or you’ll mask the flavor of the coffee beans and spices.
1. If you’re concerned about the waistline, don’t hesitate to use fat-free milk instead of whole milk when making your foam and dairy base. Also, if you can live without whipped cream, that’s a good way to cut back on calories, as well.
2. Go crazy by topping it with additional syrups, such as chocolate, caramel, hazelnut or more.
3. There are tons of powders and spices you can add to the top of your new drink, including mocha, or additional quantities of the spices used in your syrup.
4. Decaf espresso will work for this recipe, as well. Or, you can pull a “red eye” and add an additional espresso shot to liven things up a bit.
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