Rose Chai Latte
A fresh twist on a classic Indian drink.
- 1 c Water
- 2 Cardamom Pods
- 2 Cloves
- 8 whole Peppercorns
- 1/2 Cinnamon Stick
- 1 tsp Freshly Crushed Ginger
- 1 Black Tea Bag
- Rose Syrup (to taste)
- Edible Dried Rose Petals (for garnish)
- Begin by boiling your water. While its heating up, crush your cardamom pods, cloves, peppercorns, and cinnamon stick in a spice grinder or with a mortar and pestle.
- Add this spice blend to your water along with your fresh ginger and let the mixture boil for a few minutes before adding in your tea. Let the mixture reduce until you get your desired concentration/consistency. (I'm usually left with around 1/4c of concentrate).
- Break open your tea bag (or use tea powder) and pour into the water and let it boil for another 2 minutes. Make sure not to over-steep the mixture or else it will turn bitter.
- Remove your mixture from heat, and strain it with a sieve.
- Boil your milk of choice and combine it with your concentrate and rose syrup to taste. The ratio of milk to concentrate to rose syrup is totally up to you!
C P says
The delicate and light rose flavor is a perfect complement to the rich, warm aroma of the spices. As a lover of all things cinnamon and cardamom, I will now HAVE to add rose to complete a beautiful trifecta of flavors!! I will say that I am currently trying to stay away from caffeine and even without the addition of the black tea, this was incredibly flavorful and energizing. I’m already planning on using the concentrate as a base for my oats next week! Thanks for another amazing recipe, Shreya. I look forward to trying many more.