We’re using chai for this tea latte, but you can easily substitute your favorite tea (matcha, earl grey, rooibos, or others) and the process will work the same.<\/p>\n
![\"Chai1\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Chai1.jpg\")
<\/p>\n
Ingredients:<\/h4>\n\n\n- 1 teabag (Tazo Chai)<\/li>\n
- 2 parts (8 oz) non-dairy milk <\/li>\n
- 1 part (4 oz) water<\/li>\n<\/ul>\n<\/div>\n\n
\n- 1 teaspoon vanilla<\/li>\n
- 1 tablespoon agave nectar<\/li>\n
- A pinch cinnamon (optional)<\/li>\n<\/ul>\n<\/div>\n
In addition to the ingredients above, you’ll also need a saucepan, a mini-whisk (a fork will work), and something to strain the loose tea out of the liquid (any type of strainer will work).<\/center><\/em><\/div>\nStep One: Heat<\/h4>\n
In a saucepan, combine the non-dairy milk and water. Heat the mixture until it begins to simmer, but stir regularly and definitely don’t let it boil. <\/p>\n
It is important to use 2 parts milk and 1 part water for the right consistency. If you’re making a larger latte, simply keep these ratios consistent. I like to use soy milk for tea lattes, but feel free to use almond, rice, etc. <\/p>\n
Step Two: Combine<\/h4>\n
Break open the teabag<\/strong> and pour the loose tea into the pan. This is hugely important. If you simply set the teabag into the water, the milk is too thick to penetrate the walls and you’re left with very weak tea lacking virtually any of the spices. Whisk the tea and allow it to simmer for about 2 minutes over the heat.<\/p>\n![\"ChaiPrep1\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/ChaiPrep1.jpg\")
<\/p>\n
Step Three: Brew<\/h4>\n
Then, remove from the heat and let sit for 4-5 minutes to give the tea even longer to brew. At this point, add in the agave, vanilla, and (if you’re making a chai latte) a pinch of cinnamon to boost the spiciness. <\/p>\n
Step Four: Strain<\/h4>\n
Using some kind of a strainer, pour the tea into a cup and strain out the tea leaves. There are many strainers purposely built for tea (see the picture), but you can probably use any kitchen strainer with small enough holes to catch the leaves.<\/p>\n
![\"ChaiPrep2\"](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/ChaiPrep2.jpg\")
<\/p>\n
![\"tea](\"https:\/\/oneingredientchef.com\/wp-content\/uploads\/2013\/03\/Chai2.jpg\")
<\/p>\n","protected":false},"excerpt":{"rendered":"
- \n
- 1 teabag (Tazo Chai)<\/li>\n
- 2 parts (8 oz) non-dairy milk <\/li>\n
- 1 part (4 oz) water<\/li>\n<\/ul>\n<\/div>\n\n
- \n
- 1 teaspoon vanilla<\/li>\n
- 1 tablespoon agave nectar<\/li>\n
- A pinch cinnamon (optional)<\/li>\n<\/ul>\n<\/div>\n
In addition to the ingredients above, you’ll also need a saucepan, a mini-whisk (a fork will work), and something to strain the loose tea out of the liquid (any type of strainer will work).<\/center><\/em><\/div>\n Step One: Heat<\/h4>\n
In a saucepan, combine the non-dairy milk and water. Heat the mixture until it begins to simmer, but stir regularly and definitely don’t let it boil. <\/p>\n
It is important to use 2 parts milk and 1 part water for the right consistency. If you’re making a larger latte, simply keep these ratios consistent. I like to use soy milk for tea lattes, but feel free to use almond, rice, etc. <\/p>\n
Step Two: Combine<\/h4>\n
Break open the teabag<\/strong> and pour the loose tea into the pan. This is hugely important. If you simply set the teabag into the water, the milk is too thick to penetrate the walls and you’re left with very weak tea lacking virtually any of the spices. Whisk the tea and allow it to simmer for about 2 minutes over the heat.<\/p>\n
<\/p>\nStep Three: Brew<\/h4>\n
Then, remove from the heat and let sit for 4-5 minutes to give the tea even longer to brew. At this point, add in the agave, vanilla, and (if you’re making a chai latte) a pinch of cinnamon to boost the spiciness. <\/p>\n
Step Four: Strain<\/h4>\n
Using some kind of a strainer, pour the tea into a cup and strain out the tea leaves. There are many strainers purposely built for tea (see the picture), but you can probably use any kitchen strainer with small enough holes to catch the leaves.<\/p>\n
<\/p>\n<\/p>\n","protected":false},"excerpt":{"rendered":"