I’ve always had a bit of an obsession with chai. I get these chai lattes at the fancy coffee houses: a delicious blend of cream and spices and tea and sugar. It’s heaven in a cup.
My obsession with Coffee Mate nearly rivals my obsession with chai (to the point that Some Boy knows which flavor to pick out at Walmart), so it’s no wonder I’ve started using Coffee Mate at home in my own secret chai latte recipe. It’s a little bit unconventional, mixing tea and espresso in a combination that I initially thought was strange. Until I gave it a try myself. Hold onto your mugs, people…this is A-M-A-Z-I-N-G. And surprisingly easy. And a whole heck of a lot cheaper than the pricey coffee houses.
My Not-So-Secret-Anymore Chai Latte Recipe
Pour water and Coffee Mate in a cup and heat in the microwave. Yes, it must be hazelnut-flavored Coffee Mate…the hazelnut really brings out the flavor of the chai. It’s a little tip I picked up from my favorite barista back when I was in high school, and recently started employing in my own at-home chai latte recipe.
Steep the spiced chai in the mixture for several minutes.
Add espresso, if desired. I personally love espresso in my chai (this is what they call a “dirty chai”), but some people prefer their tea and espresso separate. Give the chai latte recipe a try my way and see what you think.
Topped with whipped cream and grated nutmeg and serve!
Our Everyday Creamer
I reserve my chai latte for special occasions when I’m hankering for something different but don’t want to drive down to the coffee house and spend the extra cash. My everyday creamer is Coffee Mate’s French Vanilla flavor – just a dash of this adds a really nice, smooth flavor to my usual extra dark coffee. We keep so much of this stuff around that I’ve actually started getting inventive and using it in dinner recipes. That’s right, french vanilla for dinner. I whip this into a tangy sauce over salmon and it is absolutely killer. Even gets Nate licking his plate.
Just stir together the liquid ingredients…
Mix in the chipotle…
And serve over pan-fried salmon (or chicken, or seared vegetables, or whatever floats your boat).
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