I’m being a bit redundant this week, aren’t I?
A couple of days ago, I shared another hot beverage recipe (this insane hot chocolate), and it too also featured the flavors of chai.
What can I say? I’ve got cozy on the brain! Chai spice is one of those things I just can’t get enough of this time of year. If you do a “chai spice” search on the blog, you’ll see just how many ways I’ve incorporated it into our meals.
So, here’s the thing about these chai lattes: they are totally inspired by my friend Jessica’s salted maple power coffee that she shared a month or so ago. As I mentioned in my last favorites post, I’ve been pretty much obsessed with this recipe. It takes an ordinary cup of coffee to the next level, and I can’t get enough.
Given that I’m currently pregnant, I do have to watch my caffiene intake. I could never go cold turkey (and my doctors have assured me that it’s not necessary to do so), but I have been careful about how much I’m consuming. Lots of half-caf coffees over here. And as much as I love coffee (it’s one of the best parts of my day), I have been swapping for lower-caffiene tea regularly.
My favorite caffienated tea just so happens to be chai. Shocker, I know.
And that is exactly how this recipe came to be! I took Jessica’s genius and applied it to chai tea. And the results were wonderful! Chai lattes are a SUCH a treat, and I love that this one is on the healthier side, thanks to the addition of coconut butter/oil, collagen peptides, etc. It still feels like an indulgence but is actually good for me!
Plus, the decreased caffiene means that I can enjoy this in the mid afternoon, when the effects of my half-caf morning coffee have completely worn off.
I’d call that winning the pregnancy game, for sure.Print
- 2 cups freshly steeped hot chai tea (2 tea bags steeped in 2 cups of water)
- 2 tablespoons coconut butter (or oil)
- 2 tablespoons maple syrup (or honey or agave)
- 1 scoop collagen peptides (totally optional, I use these)
- ¼ cup milk of choice (I used unsweetened vanilla almond milk here)
- ¼ teaspoon flaky sea salt
- Chai spice, for sprinkling on top
- Add all the ingredients except the chai spice to a blender. Blend on low speed at first and then gradually increase the speed, venting the top of the blender so some steam can escape.
- Blend until everything is frothy and well mixed, about 20 seconds.
- Pour into two mugs and garnish with a dusting of the chai spice and another pinch of the flaky sea salt.
- Serve immediately.
Inspired by/lightly adapted from here.