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Chai - Souk Chai Latte
Excitingly exotic
Ingredients
- 5 heaping tsp Magic Marrakech
- 300 ml coconut milk
- 250 ml water
- 4 cl mint liqueur (or mint syrup for a non-alcoholic alternative)
- 1 sprig fresh mint
- Ground cinnamon to taste
We hope our chai recipe transports you to the culinary delights of Morocco and puts a touch of exoticism into your cup.
Preparation
Put the chai tea blend into a tea infuser or tea filter, place in a pot with 250 ml coconut milk, bring to a boil and let steep for 8-10 minutes.
Froth the remaining 50 ml of coconut milk, pour the hot tea and milk mixture into two glass mugs, add 2 cl mint syrup or mint liqueur to each cup and top with the frothed milk. Garnish with a sprig of fresh mint and cinnamon to taste.
Variation: Iced Chai
Allow the chai-infused milk to cool and then pour into a glass with ice cubes. Add mint syrup or mint liqueur and decorate with cinnamon and fresh mint.
Tip: Instead of coconut milk, you can also use whole milk or other types of milk if desired.
- Portions2 (0,5 l)
- Difficultysimple
- Cooking Timeup to 10 minutes
