Butter Cookie Chai Latte
Prep time: 20 minutes
Cool time: 1 hour
Makes: 2 lattes
-1 oz brown sugar and butter syrup
-3 oz tazo chai tea concentrate (or 2 chai tea bags)
-7oz oat milk of choice
Brown sugar and butter syrup:
-4 tbsp lightly packed brown sugar
-1/2 tsp ground cinnamon
-1 tbsp unsalted butter (can use 1/2 tbsp if desired)
-6 tbsp water
-1 tsp vanilla extract
If using tea bags, let them steep in water for about 8-10 minutes while you make your syrup.
Otherwise, add brown sugar syrup, concentrate and oat milk to a large glass and stir together.
Top with ice and enjoy!
To make the brown sugar and butter syrup:
-In a small frying pan or pot on the stove, add the syrup ingredients and heat on medium-high heat, whisking to combine. Once it starts simmering, lower the heat to medium-low and simmer for about 3-5 minutes stirring frequently, until sugar has completely dissolved and syrup has thickened just slightly. Remove from the heat and let it cool for about 1 hour.
Vegan note: use vegan butter
Lactose note: oat milk is a great alternative but you can use any dairy-free milk of your choice.
Allergen note: if allergic to any ingredient, use alternatives that work well for you. This recipe also works with coffee if you need to.