A shot of fresh-brewed espresso poured into a cup of spicy, rich chai tea. The best of two worlds? I just had to find out, so I gave it a try at home.
This is how I did it:
I start my tea to steep in a pot on the stove:
3/4 cup water
2 teaspoons loose black tea
1/2 teaspoon chai spice masala (recipe follows)
1-2 teaspoons sweetener ( I used Sucanet)
I let it come to a simmer then let it go on low for about 8-10 minutes.
Meanwhile, I set up my espresso:
I add about 1/4 cup non-dairy creamer blend and about 1/2 cup unsweetened almond milk to the chai and stir, bringing it up to drinking temp.
I poured the hot espresso into a coffee cup, then add the chai, after straining out the loose tea.
Both flavors are strong and full and rich on their own. Combined, though–I found they immediately cancelled each other out. But, if you just can’t get enough caffeine, this cup packs a wallop!! Boom!
If you’ve never made your own chai masala, here’s an easy recipe (if you have a spice grinder and a kitchen scale.
- 2.5 oz Cardamom
- .5 oz Cloves
- 1 oz Cinnamon stick, broken into pieces
- .5 oz Black Peppercorns
- .5 oz Ginger, powdered
Grind all spices together and store in airtight container