This chai latte is infused with classic aromatic Indian spices as well as a few modern delights.
A combination of cardamom, ginger, and cinnamon give this chia latte a vintage Masala taste. The additional flavors from the dark roasted coffee, raw Blue Agave, and star anise, take the cozy yumminess of this drink to a whole new level.
- 3 cups water
- 2 whole star anise
- 1 cinnamon stick
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ ground ginger
- 1 tablespoon La Tourangelle SunCoco Organic Oil, or coconut oil
- 1 tablespoon grass-fed unsalted butter
- 1 tablespoon raw Blue Agave or honey
- 3 tablespoons dark roasted coffee grounds
- 1 cup non-dairy or whole milk
Directions, Glass Carafe:
In a medium sauce pan, bring water, spices, oil, and butter to a boil. Let simmer for 5 minutes, stirring occasionally. You can add the Agave or honey at this time or to your individual cups. Pour spiced water mixture through a sieve into a heat-safe container with a handle. You may also pour through the sieve directly into your carafe filter.
Directions, Coffee Maker:
Place coffee grounds and spices into your coffee filter. Add the water and brew as normal. Pour hot brewed coffee over oil and butter in a coffee cup; mix until completely blended.
Why put butter and oil in my coffee???
The balance of fatty acids in sunflower oil and coconut oil aid in maintaining various good health elements in the body. Some benefits include: lower cholesterol levels, boost in energy as well as heart health to name a few. However, I’m not a physician -although I did attempt to apply for UW School of Medicine in pursuit of a career in Cardiothoracic medicine- so definitely do your research. Butter coffee is an acquired taste and may not be for everyone.
For a little added sweetness, use organic raw Blue Agave or honey.
Add your choice of non-dairy milk or whole milk for a creamy chai sensation.
If you’re one of my lucky Southern California friends, enjoying much warmer weather (unlike the 48° PNW climate) try a latte on ice