What’d I tell ya? Winter’s here. And, I’ve decided to embrace it in full force. Which means, my head is spinning with all sorts of warm and cozy drink concoctions. I’ve decided I’m not going to shy away from the cold, I’m going to get out there, breath some fresh air and then treat myself to something warm and comforting that will thaw out my fingers and warm me up from the inside out.
When we lived in New York there was a Starbucks right beside our apartment building. That is where my love for coffee bloomed. Is it even possible to not become a coffee addict when there’s one on every corner? If I could resist the first one I would pass at least another three along the way while I navigated busy streets with a baby in a stroller and a toddler in tow. That’s enough to make you want want to take refuge in a quiet coffee shop, right there.
I wish I could be a full time coffee addict but I’ve discovered my stomach and my nerves just can’t handle having it everyday. So, I swapped it with a tea habit. But one can only drink so much tea before you just want a dang coffee! This is why I come up with such things as Pumpkin Chai Lattes and Iced Chai Tea Lattes. And now, a Milk Chocolate Chai Latte. Ok, so maybe I switched it with a Chai Tea habit. Who says coffee has to have all the fun?
The great thing about this drink is it tastes indulgent but it’s full of goodness. As it is, this is a lightly flavoured soothing, beverage that feels like a treat. It’s a bit like milk chocolate hot chocolate with a hint of spice. You can adapt it to your liking, but this is my preferred way to enjoy it, alongside a spiced cookie or two, of course.
I’d love to know – what do you do to embrace cold winter weather?
Milk Chocolate Chai Latte
Double the cocoa powder for an indulgent, dark chocolate flavour, keeping in mind the chai won’t be as strong. Add chai spices for a stronger chai flavour.
- 1 cup milk (or almond milk)
- 1 teaspoon cocoa powder
- 1 tablespoon maple syrup
- 1 chai tea bag
- splash vanilla
Whisk together milk, cocoa powder and maple syrup in a small saucepan. Bring just barely to a simmer, whisking occasionally. Remove from heat, drop in the tea bag, cover and let steep for 4 minutes. Remove teabag, squeezing out as much flavour as possible. Stir in vanilla and serve immediately. Garnish with a sprinkling of cinnamon, if desired.