Saffron Chai Latte & Vanilla-Ginger Chantilly
The day my mother got her cancer diagnosis, this was a few years back, (she’s now cured) she stopped drinking coffee overnight. She switched her morning delight to chai lattes, and she made me fall in love with this cup of comfort.
Here’s a jazzed-up version of hers (Alex hates it when I use this expression, ‘sup Alex!) with a bit of saffron. Actually, I recommend you use safflower. It’s usually what is sold at the grocery store instead of saffron. It’s visually the same thing, a dash of red-orange but its power is tenfold compared to saffron. The true advantage is the price; it’s 2.99$ for 20g of safflower instead of 11.99$ for a few twigs of saffron.
- Prep time5 mins
- Cook time10 mins
- Timeout5 mins
- FreezingFreezes well
- 4 cups of milk
- 2 tablespoons of sugar
- 3 sticks of cinnamon
- 4 cardamom seeds
- 2 pieces of starred anise
- 5 – 6 whole pepper grains
- 2 tablespoons of black tea (4 bags)
- 1 teaspoon of safflower
Replacement optionsa small pinch of saffron
- 1/2 cup of 35 % cream
- 1 teaspoon of sugar
- 1 teaspoon of fresh ginger, gratted
- 1 teaspoon of vanilla extract
- Pour all the chai ingredients in a pot over low heat except for the black tea and saffron. Cook for 15 minutes while making sure it doesn’t come to a boil.
- Remove from the heat, add the black tea and saffron then cover to infuse for 5 minutes. Filter the mix then set aside in warming zone.
- Whisk all the Chantilly cream ingredients into a bowl until you get soft peaks.
- Serve the saffron chai latte in your favourite cup with a scoop of cream on top.
Tips & tricks
– The spices used in the first cup can be used again for another.
– It’s probably really good when cold, in a smoothie mixed with ice cream.