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Chai Latte
July 03, 2010

I didn't have goat's milk or cardamom, so I used whole (3.25%) milk and cinnamon. I must admit I am a loyal Second Cup chai latte fan and this really doesn't compare. For one, this beverage lacks the light foam that adds a little body and sits at the top. Secondly, the recipe mainly relies on the tea bag to produce spicy aroma and taste of chai; even if I had had the cardamom it wouldn't be enough to give it the signature flavour. I'm wondering if goat's milk is denser than cow's milk... I think if additional "chai spices" were infused in the dairy part of the beverage and frothed before adding to the water and tea bag, this would be fantastic. This could potentially be good using a thick coconut milk too. Hmm... Will try this again with tweaks to achieve the latte I have in mind, but I'll settle for this as a standard for drinking chai without being a latte (in doing so, I'd use 1/2 an ounce of milk).

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