A flavorful and comforting hot tea when it’s cold outside or you just need a pick me up anytime of the day. Fill your favorite mug with warm Ceylon spices, flavorful black tea and frothy warm vanilla infused milk. You want to brew the tea a little stronger so that the addition of the vanilla infused milk won’t dilute the flavor of the tea.
Ingredients
1 Senkada Tea Ceylon Spice Chai teabag
6 oz. fresh filtered water
2 Tbsp. Dark brown sugar or Vanilla Sugar divided
3 oz. skim milk
¼ tsp. vanilla extract
½ tsp ground nutmeg (optional)
Place the teabag in your favorite mug. Boil water to 212oF, pour over the teabag, cover and steep for 5 minutes. Remove the teabag and sweeten with 1 tablespoon of sugar (or to taste). Cover the mug with a saucer to retain the heat while you prepare the milk.
Meanwhile, in a medium-size saucepan, bring the milk and vanilla extract to a slight boil (the sides of the milk will begin to bubble), stirring often. Once the sides of the milk begin to bubble, remove the pan from heat. Using an immersion blender, handheld frother or our favorite, the Bodum Latteo 8-oz. Milk Frother blend the milk until it’s frothy. Don’t have any of these? Not to worry, you can use a whisk and froth the milk to your liking.
Pour the frothed milk over the tea and sprinkle the remaining sugar and nutmeg (if using) over the milk. Serve hot.
Want to make it dairy free? Substitute soy or almond milk for the skim milk. For a whipped topping, combine 2 tablespoons of chilled Coconut Cream with a teaspoon of confectioners’ sugar. Whisk together for about 30 seconds to 1 minute until creamy and smooth. It is important that the coconut cream is chilled. Do not heat the coconut cream otherwise the oils will separate.
Pour over the tea and sprinkle with the dark brown or vanilla sugar and nutmeg.
Serves 1