It’s finally October, one of my favorite months of the year. The crisp air, the colorful leaves and colder weather – aka knitwear, candle, latte and movie season. I love to snuggle up next to K and watch a movie while listening to the rain outside. Or to spend the evening painting, listening to podcasts or reading books.
I still enjoy a smoothie bowl now and then, but the number of bowls I consume is steadily decreasing. Instead, I’m all about warm breakfasts, like oatmeal or quinoa porridges. Topped with tons of berries, nuts and seeds ofc. For dinner, it’s mostly soups, comforting lentil stews, baked veggies and potatoes, pasta dishes and, well, more soup.
For chilly mornings or evenings I love a tasty latte. If you’ve read my last blog post about my morning routines, you know that I always start my day with a matcha latte. In the evening I prefer something sweeter and a little more spicy. I used to drink quite a lot of golden mylk, but ever since I made my first chai latte I’ve stopped making golden mylk completely.
I remember when I was 16 and me and one of my best friends were attending a class on a different school in town. When we walked back to ”our” school, we passed a café that served chai lattes. I remember that it was during the winter season because we were always freezing to death during this 30 minute walk. Anyway, this class was every Friday morning and it quickly became a routine to buy take away chai lattes to sip on while we walked back to our school. Such a lovely memory.
I haven’t had a chai latte for years, but when K and I went to a plant-based restaurant in Stockholm a few weeks back, I discovered that they had chai lattes on the menu. I had to order one, just because of all the cozy and lovely memories. K and I shared this chai latte and I fell in love with it all over again. And K loved it too.
For a few days I experimented a lot in the kitchen in order to figure out how to make a chai latte on my own. The first couple of times I failed. I added too much of every spice and they ended up on the bottom of the cup in some sort of disgusting mess. Not tasty. But I’m not the person who gives up so I continued testing new recipes and finally I succeeded. So, several times a week, we snuggle up under a blanket and sip on our chai lattes while Netflix-ing or just talking. Exactly what I love the most about the autumn season.
1 chai tea bag
3 tbsp boiling water
2 1/2 dl plant milk (I used Oatly iKaffe)
1 tsp maple syrup
Pinch of cardamom
Pinch of cinnamon
Pinch of Bourbon vanilla
Pour the boiling water into a big cup and steep the tea bag in it for about five minutes. The tea should be very strong.
Pour the plant milk into a small saucepan.
Add the maple syrup and heat it up. The milk should not be boiling, but it should be hot. Froth the milk if you like. I usually froth mine because I think it makes the latte creamier, but you do as you like.
Add cardamom, cinnamon and vanilla to the hot milk and stir.
Remove the tea bag from the cup and add the milk.
Stir to make sure that the water and milk are mixed together.
Sprinkle some cardamom and cinnamon on top if you like, and enjoy your cup of chai latte.