THE INCREDIBLE ICED CHAI LATTE[:]
Plus our famous homemade spread! Happy Monday my darlings! I’ve wanted to make these recipes for a while now, but I needed to try them out and have the Lemonade Studio sample them so that we could come up with the best version for you! I’m talking to all you coffee addicts that go to expensive chains that don’t even recycle! This recipe is easy, inexpensive and with the needed ingredients you’ll have to buy just once, you can make gallons and gallons of “chai soy lattes, with a pump of chai, no water, no ice”...
Since this is also a great opportunity to fix a snack or balanced breakfast, here’s a recipe for homemade soy spread, you’ll love it! There are two different versions: one with milk chocolate, hazelnut and nougatine and another with chocolate and almond! I know, I know, your bikini will not thank me, but I didn’t tell you, it’s November! These recipes are made with Bjorg products since the brand asked us to come up with some. This was a perfect occasion to work in my new kitchen (which is in construction) and get started on making some chai latte!!
For a large jar of spread, you’ll need:
- 25 cl soy cream
- 180 g milk chocolate
- 1 tbsp rapeseed oil
- 100 g hazelnut flour
- 100 g brown sugar
- 100 g crushed nougatine
- Add the cream, chocolate broken into pieces, brown sugar, and oil in a pot on low heat. Stir using a spatula until thoroughly mixed. Add hazelnut flour and nougatine, then remove from heat. Next, sterilize the glass jars that you’ll store the spread in later with boiling water. Cool 30 minutes and leave in fridge for at least 4 hours before serving! Keep refrigerated 4 to 5 days after opening. To make the white chocolate version, simply replace the milk chocolate with a 180 g bar of white chocolate and the hazelnuts and nougatine with 200 g almond meal!
- 250 g brown sugar
- 250 ml water x 2
- 1 tbsp agave syrup
- Assam black tea
- Cinnamon sticks
- Ground cinnamon
- Black pepper
- Fresh ginger
- Ground ginger
- Almond milk or plain Bjorg soy milk
In a salad bowl, steep black tea in 250 ml of mineral water for 20 min. At the same time, melt sugar and agave syrup with water in a pot on low heat and using a mortar and pestle, mix the ground spices with cardamon seeds and cloves. Once all the ingredients have been roughly ground up, add to black tea. Remove tea bags and add cinnamon sticks and ginger sliced into small cubes. Steep for about 30 extra minutes. After that, filter mix and add syrup. Store in an airtight glass bottle. Once opened, you can keep it in the fridge for 4 days max.
And to make an Iced Chai Latte, fill a glass with ice cubes, add syrup (fill 2⁄5 of your glass) and add milk. Mix and enjoy!
And since we’re real nice, we’re giving you the labels that you can download by clicking here!
Translated by Whitney Bolin[:]