Dulce de Leche Chai Latte {Caramel Chai Latte}

It took a terrible show of willpower for me not to move this up in the queue to share with you sooner. The only thing that kept me from plunking a Dulce de Leche Chai Latte in the middle of #TurkeyWeek and wrecking the theme was the fact that I know there are people out there like me who have all their Thanksgiving feast and leftover dishes planned by the second week of November. Besides that, I figured after all that inputting recipes into spreadsheets and scheduling the cooking down to the minute, you might need a relaxing Dulce de Leche Chai Latte. Wait. You don’t plan Thanksgiving dinner in Excel? Um, how about we just agree on the Dulce de Leche Chai Lattes?

Chai by itself is lovely. There are so many delicious blends out there from which you can choose. I’m pretty fond of Stash Chai Spice, because it holds up well to being blended with other beautiful things like caramel or Pumpkin Spice or Eggnog. Use whichever chai you like best, though!

Cook’s Notes

• Whichever chai you DO choose, brew it STRONG! Remember you’ll be diluting it with hot, frothy milk, so the tea should be super strong by itself.
• I know most of the world has a more pronounced sweet tooth than I do, but I still advise you to start at the 2 tablespoons end of the spectrum for the dulce de leche and stick with it ’til you’ve added the milk. After you’ve stirred in the milk, taste it and see if you’d like it sweeter. If so, stir in a bit more dulce de leche. Two tablespoons is more than ample for me, though!
• You can either froth and heat your milk OR you can just plain old heat your milk. Either way is fine, but froth is like glitter for lattes… it’s just more festive! I use this little beastie to froth my milk before heating it.
• Frothy milk is great, but frothy milk PLUS whipped cream is greatER. It’s hard to go wrong adding whipped cream. Use the stuff from a can at the store, or use one of these bad boys to make your own whipped cream from fresh cream. A major advantage to the second option -aside from the total lack of funky additives or preservatives- is the ability to infuse your whipped cream with lovely flavours like vanilla or bourbon OR bourbon vanilla!

Dulce de Leche Chai Latte {Caramel Chai Latte}

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Rebecca Lindamood

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Instructions

 

• Add 2 tablespoons Dulce de Leche and a chai tea bag to a large mug. Pour about 4 ounces of boiling water over the chai tea bag (unless you're using green or white chai, in which case you use under-boiling water!) and the Dulce de Leche.
• If you have a milk frother, use it to froth the milk until it is about doubled in volume. Heat the milk in a microwave safe 2 cup container or a saucepan until steamy.
• Pour the hot milk into the tea. You can leave the tea bag in if you'd like it very strong or remove it according to your own preference. Serve as is or top with a thick cap of whipped cream. Heat the remaining 2 teaspoons of Dulce de Leche and drizzle over the Dulce de Leche Chai Latte.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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