Sipping on this Gingerbread Chai Latte is the perfect way to warm up on a chilly afternoon.
This Gingerbread Chai Latte is similar in that it tastes just as cosy, comforting and delicious as something you would get at Starbucks or somewhere similar, but isn’t loaded with sugar and consequently much healthier!
Unlike most other Gingerbread Lattes, this one here is also vegan, gluten-free and refined sugar free. As I don’t drink coffee, I decided to use tea instead. Its flavour actually lends itself really well to the warming gingerbread spices and subtle sweetness of the date syrup.
To make this Gingerbread Chai Latte, all you need is a chai tea teabag and some fresh ginger.
If you’re avoiding caffeine for whatever reason, I’d suggest using Rooibos Chai Tea – it’s a naturally caffeine-free herbal tea that tastes identical to normal tea with lots of extra health benefits!
I just soak the teabag in a small amount of water, along with some fresh grated ginger for a lovely gingery flavour. You can use ground ginger if you want, but I really recommend fresh ginger for optimum flavour.
Meanwhile, just heat up your milk of choice. My go-to plant-based milk for hot drinks is this Plenish cashew milk because it’s so rich, creamy and naturally sweet without added sugar. But you can use whatever you want!
Just add the tea and ginger mixture to your hot milk and sweeten to taste. I like to use date syrup because its rich flavour reminds me of molasses, which is sometimes used to make gingerbread.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 cup milk of choice (I like unsweetened cashew milk)
- 1 chai tea bag (Rooibos chai for caffeine free)
- 1cm fresh ginger, grated
- 1 tablespoon date syrup (or any other sweetener), to taste
- Place teabag and grated ginger in a mug with a small amount of hot water
- Leave for about 10 minutes so that the flavours will infuse the water
- Heat up your milk of choice until steaming hot
- strain the water that the teabag and ginger has been sitting in, into the milk and mix well
- Add date syrup (or any other sweetener) to taste
- Enjoy immediately!