It’s time to take your weekend coffee game to the next level. This blend of aromatic spices, rich coffee grounds and scalded milk is undeniably delicious and a great alternative to leaving the house for Starbucks.
My inspiration came from an image on Pinterest. “Pinspiration” I suppose. Surprised?
It was a coffee filter full of coffee grounds. Someone sprinkled cinnamon and other spices on top of the grounds prior to brewing. I thought to myself… what a BRILLIANT Pinterest person! And then I had an ‘ah-hah’ moment.
“Hey.. wait! I can do that too.. I’m a brilliant pinterest person too!”
Spiced chai came to mind. Mmmmmm…
“Hey, I really can do that!!”
It’s interesting how the brain works……. it’s like, “Tara, you can do anything you set your mind to… so consider cleaning the kitchen after you make chai coffee.”
“Indeed I can and I will, thanks brain!”
And YES I talk to myself.
So I scanned the ingredients on the back of my chai tea box before I came up with a blend of spices.
Here’s whatcha need:
- Cracked black pepper
Allspice and nutmeg weren’t on the back of the box so not necessary if you don’t have. However, black pepper and clove are a “must” to achieve the spicy flavors chai is known for. Don’t skip cinnamon, cardamom or ginger either as they are also “musts”.
You simply whisk the spices together and put the blend on top of your coffee grounds before brewing. And to give it that homey “latte” feel, we’re going to add maple syrup and scalded milk.
Easy peasy lemon squeezy!
“If this is coffee, please bring me some tea; but if this is tea, please bring me some coffee.” – Abraham Lincoln
It was so aromatic and flavorful. An excellent companion to our morning banana bread. It’s been SO cold and dry in Colorado – this was perfect.
Spiced Chai Coffee Latte
- 1/2 cup Coffee Grounds
- 24-32 ounces (3-4 cups) Water
- 1 cup scalded Milk
- 4 tablespoons Maple Syrup
- 1 teaspoon Cinnamon
- 1/2 teaspoon Cardamom
- 1/4 teaspoon Ginger
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Allspice
- 1/8 teaspoon cracked Black Pepper
- 1/8 teaspoon Clove
Whisk spices together. Place desired amount on top of the coffee grounds before brewing.
To scald milk: Place milk in a large mason jar with a lid. Shake vigorously for 45 seconds to a minute or until frothy. Microwave until it’s hot and frothing over the top of the jar, anywhere from 30 seconds to a minute. Repeat if necessary. Now you have frothy scalded milk. 🙂
Assemble: Mix 1 tablespoon of maple syrup into each cup of coffee and drizzle with scalded milk. Voila! 🙂
This recipe makes 1 heaping tablespoon of Chai Spice. It’s enough for four 6 oz. cups of coffee. For example: 1 tablespoon Chai spice = 1/2 cup coffee grounds = 24-32 ounces water (enough for a regular sized coffee pot)
To divide into smaller servings:
- 1/2 tablespoon Chai spice = 1/4 cup coffee grounds = 12-16 ounces water (enough to fill a french press)
- 1/4 tablespoon Chai Spice = 1/8 cup coffee grounds = 6-8 ounces water (enough for one mug of joe)