THE INCREDIBLE ICED CHAI LATTE

And the famous homemade spread! Happy Monday, kittens!

I've been wanting to make these recipes for a long time, but I needed to test them out a bit and get the lemonade studio to taste them, so I could give you a version I'd be most proud of! Note to all the addicts of the big chain take-away coffees, which don't even use recyclable materials, I'm talking to you! Because with this recipe, it's easy, cheap and with the ingredients you'll buy to make it once, you'll be able to make liters and liters of "chai latte soja, with a chai pump, no water and no ice"...

And because this was also an opportunity to imagine a complete snack or breakfast, I'm giving you the recipe for a homemade soy-based spread. I assure you, everyone will love it! In two versions: milk chocolate, hazelnuts and nougatine and white chocolate and almonds! I know your bikini doesn't thank me, but didn't I tell you, it's November!

These recipes were created using BjorgIt was a perfect opportunity to get behind the stove (the only electric hob) in my new kitchen and get to work on the Chai Latte project!

For one large pot of spread you'll need :

  • 25 cl semi-thick soy cream
  • 180 g milk chocolate
  • 120 g brown sugar
  • 1 tablespoon rapeseed oil
  • 100 g hazelnut powder
  • 100 g crushed nougatine

Place the cream, broken chocolate, brown sugar and oil in a saucepan. Heat over low heat and stir with a spatula until smooth. Add the hazelnut powder and nougatine, then remove from the heat. Next, scald the glass jars in which you're going to put the spread for better preservation. Dry the jars quickly and pour the mixture inside. Leave to cool for 30 minutes, then chill for at least 4 hours before enjoying! Keep the jar in a cool place for 4 to 5 days after opening. For the white chocolate version, simply replace the milk chocolate with 180g of special dessert white chocolate, and the hazelnuts and nougatine with 200g of powdered almonds!

And for the chai latte (heart with your fingers)

  •  250g brown sugar
  •  250 ml water x 2
  •  tablespoon agave syrup
  •  assam black tea
  •  cinnamon sticks,
  •  powdered cinnamon,
  • cardamom,
  •  black pepper
  •  fresh ginger
  • powdered ginger
  • cloves,
  • intense almond milk, or plain soy milk Bjorg
In a bowl, steep the black tea in 250ml mineral water for 20min. Meanwhile, melt the sugar and agave syrup in the water in a saucepan over a low heat. In a mortar and pestle, mix in the powdered spices, cardamom seeds and cloves. Once you've coarsely ground all these ingredients, add them to the black tea, at which point you can remove the tea bags and add the cinnamon sticks and diced ginger. Leave to infuse for a further 30 minutes or so. After this time, strain the mixture and add the syrup. You can store this mixture in a tightly-sealed glass bottle. Once opened, it can be stored in a cool place for up to 4 days.
And to make yourself an Iced Chai Latte, fill a cup with ice cubes, add the syrup (about 2/5 of your cup) and add the milk, stir and enjoy!
And because we're so nice, we're giving you the labels to download, just click here !
June 27, 2016
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